6 Ears corn on the cob (husks intact) 

6 tablespoons butter 

2 teaspoons Smoky Piment d’ Ville 

2 tablespoons honey

Pinch of Sea Salt to taste

1.  Soak the corn for 30 minutes. 

2.  Peel back the husks, discard the silk and tie the husks to create a handle. 

3.  Soak again while heating the grill as hot as possible on one side only. 

4.  Meanwhile In a small sauce pan melt the butter over low/medium heat. 

5.  Add the honey and heat till the honey starts to bubble a bit. 

6.  Stir in Piment d’Ville and Sea Salt and remove from heat. 7.  7.  Taste and adjust seasoning to your liking then set aside.

8.  Place the corn directly on the grill, turning every few minutes to get an even char on all sides. 

9.  Remove corn from grill and drizzle with butter mixture.

Piment d’ Espelette is a Basque chili pepper so critical in their cuisine they call it the third spice. Salt, pepper and the unique sweet and spicy Espelette pepper form the basis of their signature flavors. Fortunately we now have a version of this much sought spice grown right here in California. Piment d’ Ville is grown in Napa Valley from the seeds of the Espelette. It began as the passion project of a chef who wanted to grow the prized pepper for his restaurant. Now they not only produce more than his restaurant needs, they also have created 3 versions. For this recipe we're using the smoky variety. The flavor profile is like a smoked paprika but more complex and spicy. Paired with the sea salt and honey you get a sweet, spicy, salty combination that compliments the sweetness of the corn.