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Peak-season corn needs little adornment at the height of summer — enter this smoky chilli-saffron butter. The heat and smokiness of Sirārakhong Hāthei chillies plays beautifully with the sweetness of the corn, while Kashmiri saffron brings aroma and even more richness to the party. A little bit of lime juice and lime zest liven everything up, so each bite is sweet, buttery, spicy, smoky, and tangy — is your mouth watering yet?
Cutting the corn ribs takes a sharp knife and a little practice, but it is well worth it! Not only do the ribs make for fun eating, but they also gently curl when grilled (or air-fried), creating more nooks and crannies between the kernels for the butter to melt into. That being said, if you don't want to take the time to cut the corn ribs, the smoky chilli-saffron butter is equally delicious slathered on an ear of corn (boiled, grilled, or roasted) or tossed with kernels that have been cut off the cob.