While some people do not like hot foods others cannot get enough of them, taking on the mantra, “The hotter the better!” If you’re one of those people that like to turn up the heat in the kitchen then consider planting the Hot Paper Lantern in your garden or container gardening scheme. You’ll be able to create hot and flavorful dishes that will put your taste buds to the heat test—the Hot Paper Lantern offers habanero-like qualities, from the flavor to the blistering heat. If cooking and preparing hot pepper dishes is new to you here is a great tip: If your mouth is on fire after eating a hot pepper dish drink milk. Casein, a substance found in dairy products, helps disrupt the burning sensation.
The high-yielding Hot Paper Lantern grows tall and puts on a colorful show in the garden, turning from bright lime green to shades of orange and scarlet red. The slightly wrinkled peppers grow 3-4” long, and this pepper is characterized by its eye-catching, elongated shape. It’s a beauty!
Grilled Corn with Hot Paper Lantern and Mango Butter
- ¼ to ½ hot paper lantern pepper, trimmed and seeded
- 1 small mango, peeled, pitted and coarsely chopped
- ¼ cup mango nectar
- 3 teaspoons honey
- 3 tablespoons chopped fresh cilantro
- 1 ½ sticks of unsalted butter, softened
- ½ teaspoon kosher salt
- 8 ears of corn
Add the pepper, mango, mango nectar, and honey to a small saucepan; bring to a simmer and cook, stirring occasionally, for about 10 minutes, until mango is very soft. Transfer mixture to a food processor; puree until smooth. Strain into a small bowl and allow puree to cool for 30 minutes.
Clean out food processor then add the pepper-mango puree back into processor. Add cilantro, softened butter and salt to food processor then puree ingredients until smooth. Spoon pepper-mango butter into a small bowl then cover bowl with plastic wrap and refrigerate for about 30 minutes, or until chilled.
Prepare grill for moderate heat. To prepare corn, pull husks back to the base of the stalks, leaving husks attached. Remove corn silk then pull husks back over corn. Tie husks shut with butcher string. Place corn in a large bowl then add cold water. Submerge corn for 10 minutes. Note: Use a plate to keep corn submerged in water.
Drain corn, but do not pat dry. Place corn on the grill and cook for about 8 minutes, turning occasionally, until corn is tender. Transfer to plates, spread with pepper-mango butter and serve. YIELDS 8
If you would like planting information for the Hot Paper Lantern, check out our seed listings then scroll down to Hot Paper Lantern, and for more information about wonderful chile peppers visit The Chile Pepper Institute (CPI).