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Grilled Corn With Jalapeño-Lime Butter

Yield Makes 10 servings
To make the butter a bit more kid friendly, make a second batch, omitting the jalapeño peppers.


  • 3/4 cup butter, softened
  • 2 large jalapeño peppers, seeded and minced
  • 2 tablespoons grated lime rind
  • 1 teaspoon fresh lime juice
  • 10 ears fresh corn, husks removed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper

How to Make It

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

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

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

  4. Sweet-Hot Ketchup: Stir together 1 cup ketchup, 3 tablespoons lime juice, 2 tablespoons honey, 1 teaspoon grated lime rind, and 1 teaspoon chipotle chile pepper seasoning until blended. Cover and chill 2 hours. Makes 1 1/3 cups; Prep: 10 min., Chill: 2 hrs.