Corn With Jalapeno-Garlic Butter

Total Time
Prep 10 mins
Cook 15 mins

An easy way to dress up corn from a recipe card at the grocery store! Adjust the heat to your preference by removing seeds and deribbing for less heat, or include seeds for some extra zip.

Ingredients Nutrition

  • 12 cup butter
  • 1 jalapeno, finely chopped
  • 1 large garlic clove, minced
  • 4 ears corn, husked and silks removed
  • salt and pepper, to taste


  1. Combine butter, jalapeno, and garlic in a small saucepan over low heat. Cook until the butter melts, stirring occasionally. Season to taste with salt and pepper, and reduce to a warm setting to keep the butter melted.
  2. Preheat grill to medium heat. Place each ear of corn in a sheet of foil.
  3. Brush corn with butter. If you'd like to have the jalapeno on the grill too, scoop some in alongside the corn. Otherwise leave in pan with remaining butter.
  4. Cover grill and cook for 10-15 minutes, turning occasionally. When corn is tender, remove from grill.
  5. Serve with remaining jalapeno-garlic butter.
Most Helpful

5 5

Loved this corn. I made it pretty much as directed but roasted it in the oven. Loved the jalapeno butter on this. Thanks Starry for another nice keeper. Made for Spring PAC 2014.

5 5

I cheated a wee bit & used frozen corn. BUT it was fabulous & everybody loved it! I may use 2 jalapenos next time. DH usually turns his nose up at corn but not this time. :) Congratulations Veggie VIP 10/12!