Photo: Anna Williams; Styling: Pam Morris
Hands-on Time:
25 Mins
Total Time:
25 Mins
Yield:
6 servings (serving size: 1 ear corn)

This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

Step 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.

Step 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.

Chef's Notes

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.

Ratings & Reviews

To roast corn....

tara31
July 10, 2016
... 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.

Lisajane's Review

sunshy321
August 11, 2013
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!

jmeleeS's Review

Belladonna714
July 09, 2013
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!

khaos2442's Review

MileHighImprov
June 25, 2013
Perfect amount of heat! Will make often!

ChefAmandaLynn's Review

Michelle
June 20, 2013
This butter is AMAZING, would also be good on cornbread

mandofan's Review

jmeleeS
May 26, 2013
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.

gcatkids's Review

KathrynNC
July 04, 2012
used softened whipped butter and left out the jalepeno. Wonderfull!!! and easy to make

tara31's Review

khaos2442
April 22, 2012
This recipe give a nice spiciness to fresh, sweet corn!

amore77's Review

jhauenst
September 25, 2011
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.

carolfitz's Review

gcatkids
September 18, 2011
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.