This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.
1 jalapeño pepper
7 teaspoons unsalted butter, softened
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn
How to Make It
Preheat grill to medium-high heat.
Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
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.
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.
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... simply pull off the loose husks (2 or 3 layers), and snip off the silks. Put them on the grill for about 20 minutes, direct heat, and turn every 7 minutes or so. Cool. Pull back the husks and silks fall right now. I've used this recipe as a starting point for several years now... the key is spice, lime, sweet and the rest is up to your imagination.
Made this quick side dish with summer corn abudant in the stores; excellent flavors and really takes a twist on a veggie that can get a tad 'boring.' Didn't bother to roast the jalapeno, as I wanted some real heat / didn't want to mellow out the flavor. Would absolutely make again; enjoy!
Made this for a cook-out last night and it got rave reviews. I saved some time on the jalapenos by blistering them over an open gas burner in the kitchen. Also, just as a warning, this is a bit spicy hot, so be prepared. Not mouth scorching, but it does pack a little heat.
All I can say is this butter was referred to as magic, as in "please pass me more of that magic butter!" We also tried pre-coating the corn and wrapping it in foil before placing on the grill. That infused the taste directly into the corn very well.
Excellent compound butter, great on gently-grilled, super-sweet corn. Made the butter to recipe earlier in the day, rolled it up in plastic wrap to chill & sliced just before plating. Served with CL's chipotle pork tacos and Pacifico beer. Very good.
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