Grilled Corn on the Cob with Roasted Jalapeño Butter

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Grilled Corn on the Cob with Roasted Jalapeno ButterRecipe
Photo: Anna Williams; Styling: Pam Morris
This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.
6 servings (serving size: 1 ear corn)


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1 jalapeño pepper
Cooking spray
7 teaspoons unsalted butter, softened
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat grill to medium-high heat.

2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

Created date

May 2011

Nutritional Information

Calories 124
Fat 5.5 g
Satfat 3 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 19.2 g
Fiber 2.5 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 113 mg
Calcium 4 mg