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Grilled Corn on the Cob with Roasted Jalapeño Butter

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook'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.