Try this spicy citrus butter on either grilled or boiled corn. Double the amount for large parties and serve in individual ramekins.
Yield: Makes 3/4 cup
- 1/2 cup butter, softened
- 2 jalapeño chiles, seeded and minced
- 2 tablespoons grated lime rind
- 1 teaspoon fresh lime juice
- 1/2 teaspoon freshly ground black pepper
- Hot cooked corn on the cob
- Combine first 5 ingredients in a small bowl. Serve with hot cooked corn.
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Jalapeño-Lime Butter Recipe at a Glance