... simply pull off the loose husks (2 or 3 layers), and snip off the silks. Put them on the grill for about 20 minutes, direct heat, and turn every 7 minutes or so. Cool. Pull back the husks and silks fall right now. I've used this recipe as a starting point for several years now... the key is spice, lime, sweet and the rest is up to your imagination.
This was fabulous!!!! I thought my grilled jalapeno was too spicy so I left it out of the kid's butter mixture, however, the butter mix actually tamed it completely. Delicious!
Made this quick side dish with summer corn abudant in the stores; excellent flavors and really takes a twist on a veggie that can get a tad 'boring.' Didn't bother to roast the jalapeno, as I wanted some real heat / didn't want to mellow out the flavor. Would absolutely make again; enjoy!
Perfect amount of heat! Will make often!
This butter is AMAZING, would also be good on cornbread
Made this for a cook-out last night and it got rave reviews. I saved some time on the jalapenos by blistering them over an open gas burner in the kitchen. Also, just as a warning, this is a bit spicy hot, so be prepared. Not mouth scorching, but it does pack a little heat.
used softened whipped butter and left out the jalepeno. Wonderfull!!! and easy to make
This recipe give a nice spiciness to fresh, sweet corn!
All I can say is this butter was referred to as magic, as in "please pass me more of that magic butter!" We also tried pre-coating the corn and wrapping it in foil before placing on the grill. That infused the taste directly into the corn very well.
Excellent compound butter, great on gently-grilled, super-sweet corn. Made the butter to recipe earlier in the day, rolled it up in plastic wrap to chill & sliced just before plating. Served with CL's chipotle pork tacos and Pacifico beer. Very good.
OMG! Best corn ever!! I used a grill pan covered with foil to roast the jalapeño, and microwaved the corn in the husk for 3 minutes per ear, (they can all go in together). This one is going in the recipe box. I will never make corn on the cob with plain butter again!
I thought this was fantastic - loved the mixture of the roasted jalapeno, lime and honey on the charred corn. Didn't grill the corn with the husks on - just directly on the bbq. Had alongside bbq'ed chicken with a spicy peach bbq sauce and rice. Yum!!
So absolutely delicious - the best of all worlds! Sweet from the honey, salty from the butter (I use salted butter), tang from the lime zest, and heat from the jalapeno. I followed the instruction of another reviewer: soak the corn in the husk for 1 hour, grill the corn in the husk for 10 minutes, peel back the husk and grill for another 10 minutes or until equally charred. I'll never eat plain corn on the cob again!
Great recipe! Didn't have time to take the skin off of the jalapenos, only took out seeds, stem. Still turned out great! Also, the corn we purchased was from a farm stand and was husks were already removed. Simply grilled the corn, turning every few minutes, until lightly charred. (Served as a side to crab cakes along with a side salad and grilled squash, zucchini, and onion medley.)
A fantastic recipe. The grilled jalapeno with the lime and the honey is wonderful on the corn. It was delicious! As LucyElliott stated, you do need to soak the corn and husk for a long time prior to grilling or the husks will catch on fire. I open my husks first keeping the husks still attached on the end to remove the hair, pull the husks back over the ears, soak them an hour, grill until almost done, then pull the husks down and grill the bare ears to get the nice grill marks on the corn. It's helpful to keep a squirt bottle on hand to because inevitably the husks will catch on fire and flare up a couple times.
Fabulous recipe! Made exactly as directed and served with Mojito Shrimp and couscous.
I would recommend soaking the ears of corn in water for at least an hour prior to grilling. I grilled them according to the recipe and the husks burnt to a crisp and were unattractive. Next time I will soak the corn, then grill them while still covered in their husks for 10 minutes. After allowing them to cool, pull back the husks and grill for another 5 minutes so that they are charred, but not burnt. The butter was delicious and a big hit at my dinner party this past weekend!