Grilled Corn on the Cob with Roasted Jalapeño Butter

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.

Yield: 6 servings (serving size: 1 ear corn)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 5.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 3g
  • Carbohydrate: 19.2g
  • Fiber: 2.5g
  • Cholesterol: 12mg
  • Iron: 0.5mg
  • Sodium: 113mg
  • Calcium: 4mg

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

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
  3. 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. 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.
Note:

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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