Grilled Corn with Jalapeno-Lime Butter

Southern Living
6 servings


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1/2 cup butter, softened
2 jalapeño peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
6 ears fresh corn
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper


Combine first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.

Rub corn with olive oil; sprinkle evenly with salt and pepper.

Grill corn, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.

Prep: 25 min., Chill: 1 hr., Grill: 20 min.

Created date

December 2001