Corn on the Cob: Two Chipotle Honey Recipes You Need to Try

Written by Martin Seymour | Editor, The Mayfair Foodie | About Me

Corn on the Cob: Two Chipotle Honey Recipes You Need to Try turns a simple side into a proper centrepiece, using smoked chipotle honey sourced from Wylde Market, the online organic farmers’ market, along with their organic corn on the cob. Both recipes start by boiling the corn for 5–7 minutes in unsalted water until tender. Recipe 1 brushes the cobs with chipotle honey and finishes them under a hot grill for around 2 minutes, served with a spicy mayo and harissa dip and a scatter of coriander; it serves 4 with 5 minutes prep and 10 minutes cook. Recipe 2 coats the cooled boiled corn in a chipotle honey mayo mixture, then rolls it in finely grated parmesan, taking 10 minutes prep and 5–7 minutes cook, also serving 4. No chipotle honey to hand — chipotle paste stirred into runny honey makes a close substitute. Both dishes are part of a wider summer plate, served alongside spicy minted lamb steaks, a Mexican-style tomato rice made with red rice, and a fennel slaw.

Where the Idea Came From

I often get asked what inspires my recipes. As you’d probably suspect, there are plenty of influences: sometimes it’s something I’ve eaten or seen in a cookbook, other times it’s boredom (having cooked the same thing the same way for yonks), or simple necessity – staring into a half-empty fridge and cooking something appetising from what’s left. For these two recipes, it was a little bit of boredom. I usually cook corn on the cob with butter, salt, and pepper, but this time the inspiration came from browsing Wylde Market, the online organic farmers’ market. I spotted their smoked chipotle honey and had to order it within a minute – along with a bag of their organic corn on the cob. The two were made for each other.

So the chipotle honey was my inspiration, and it features in both corn on the cob recipes below (yes, two for the price of one, thats Mayfair Foodie value for you). The first, I cooked the corn in boiling water, then brushed it with the chipotle and grilled for a couple of minutes, served with a mayo and harissa dip. The second recipe, again I boiled the corn, then allowed it to cool slightly and brushed the honey mayo on the corn and rolled the corn in the Parmesan.

Corn on the cob deserves to be given a twist now and then. Don’t get me wrong, I love it served well seasoned, dripping with butter, but these two recipes, using that fantastic chipotle honey, have sent my imagination into overdrive. No doubt more corn on the cob recipes will follow soon.

I served both versions alongside spicy minted lamb steaks- 2 corn on the cobs for each recipe. I also cut the cobs in half as it’s easier to eat, a Mexican tomato rice and a fennel slaw – you can find the other recipes below.

• Spicy Minted Lamb Steaks
• Mexican Tomato Rice

Do give the corn on the cob recipes a try. Don’t worry if you can’t find chipotle honey – just mix chipotle paste with runny honey, and you’re there. Also, let me know if you have a favourite corn on the cob recipe of your own; I’d love to know.

How to Cook Corn on the Cob (The Basics)

Corn on the cob is one of those simple pleasures that’s easy to get right, however you’re planning to cook it. Boiling is the classic approach: drop the cobs into a large pan of unsalted boiling water (salt can toughen the kernels) and cook for 5–7 minutes until tender, then drain well. Grilling brings a lovely smoky char – either finish boiled corn under a hot grill for a couple of minutes, or cook raw cobs on a barbecue or griddle pan for around 10 minutes, turning regularly. Short on time? Corn on the cob microwaves well too: wrap each husked cob in a damp piece of kitchen paper and microwave on high for 3–4 minutes per cob. However you cook it, corn is ready when the kernels are plump, tender and give a little when pressed. Once you’ve got the basics down, it’s all about how you dress it – which is where these two chipotle honey recipes come in.

Tips for the Best Corn on the Cob

• Choose cobs with bright green, tightly wrapped husks and pale gold silk – a sign the corn inside is fresh and sweet.
• British sweetcorn is at its best from July to September; outside that window, look for imported or frozen cobs so you’re not compromising on flavour.
• Don’t walk away from the grill in Recipe 1 – the sugars in the honey catch quickly, and the line between a good char and a burnt cob is a matter of seconds.
• Both recipes can be part-prepped ahead: boil the corn and make either glaze in advance, then finish under the grill or with the parmesan coating just before serving.
• No chipotle honey to hand? Stir chipotle paste into runny honey to taste – start with a little, as pastes vary in heat.

What to Serve With Chipotle Honey Corn on the Cob

Both versions make a brilliant side for a summer spread. I served mine with spicy minted lamb steaks, a Mexican-style tomato rice, and a crunchy fennel slaw – together they make a full plate with plenty of contrast between smoky, spiced, sweet and fresh. However, the beauty with corn on the cob is they can be served alongside so many dishes and cuisines; or even on it’s own- thats what makes the corn on the cob so popular.

• Spicy Minted Lamb Steaks
• Mexican Tomato Rice
• Fennel Slaw

Frequently Asked Questions

How long does corn on the cob take to boil?

Around 5–7 minutes in unsalted boiling water, until the kernels are plump and tender.

Should I salt the water when boiling corn on the cob?

No – salt can toughen the kernels before they’ve cooked through. Season after cooking instead.

Can I cook corn on the cob in the microwave?

Yes. Wrap each husked cob in a damp piece of kitchen paper and microwave on high for 3–4 minutes per cob.

What is chipotle?

A chipotle is a ripe jalapeño chilli that’s been smoked and dried, giving it a deep, smoky heat rather than a sharp one. It’s sold as whole dried chillies, a paste, or in adobo sauce, and is the base for the chipotle honey used in these recipes.

Can I make my own chipotle honey?

Yes – stir chipotle paste into runny honey to taste. Start with a small amount and add more, as pastes vary in heat.

Can I prepare these recipes ahead of time?

You can boil the corn and make either glaze in advance. Finish Recipe 1 under the grill, or coat Recipe 2 in the parmesan, just before serving. But I think they are best served within 30 minutes of boiling/grilling.

Can I use frozen corn on the cob?

Yes – thaw fully first, then boil for slightly less time, around 4–5 minutes, as it’s already partly cooked before freezing.

What’s the best way to reheat corn on the cob?

Cover and warm through in a low oven, or microwave in short bursts. It’s best served fresh, though, especially the parmesan version.

Is corn on the cob good for you?

Yes – it’s a good source of fibre, along with vitamins and minerals including vitamin C and folate.