Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
6 servings (serving size: 1 ear corn)

This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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