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Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Grilled Jalapeño-Lime Corn on the Cob

Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro and lime juice.

Southern Living JULY 2011

  • Yield: Makes 8 servings
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • 8 ears fresh corn, husks removed
  • Vegetable cooking spray
  • Salt and freshly ground pepper
  • 1/2 cup butter, softened
  • 1 jalapeño pepper, seeded and minced
  • 1 small garlic clove, pressed
  • 1 tablespoon lime zest
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • Garnish: lime zest

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.

2. Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.

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Grilled Jalapeño-Lime Corn on the Cob recipe

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