Green Chili Honey Butter Corn

My regular readers will know that I have a bit of an obsession with Green Chilies. Be they Hatch, Pueblos or whatever I can get my hands on depending on the season and region, I love to work them into all kinds of dishes. Since Hatch season coincides with corn-on-the-cob season, I thought it would be fun to try something new.


  • 2 Hatch or Pueblo chilies small, divided (equal halves)
  • 1 jalapeno, minced (if you like extra heat, if not, omit)
  • 1 teaspoon minced or paste garlic
  • 1 stick butter
  • 1 lime, quartered
  • 2-4 ears corn, cut into halves or thirds
  • Equal amounts heavy cream & water or stock
  • Honey & brown sugar to taste
  • Salt & pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Cilantro Oil (optional)


  1. Sauté 1 pile of peppers with garlic in butter, 2-3 minutes.
  2. Add 1-3 teaspoons honey & 1 teaspoon brown sugar, depending on desired sweetness, 1 minute.
  3. Add corn, limes, Worcestershire sauce, cilantro oil & remaining peppers.
  4. Add stock or water & cream to the pot in equal proportions to cover the corn.
  5. Bring liquid to a low boil.
  6. Reduce heat and simmer lid-off until corn is cooked, 20-25 minutes, allowing the stock to thicken. Be sure to stir often to avoid scalding the cream.
  7. Serve, spooning sauce over or on the side.

The remaining sauce can be used in chowders, corn bread, or as a stock for green or white chili.

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