Prep 0 mins
Cook 20 mins
The Jalapeno-Lime Butter makes the fresh taste of grilled corn on the cob come alive!! It's not too hot - just the right amount of jalapeno flavor. This recipe came from the Epicurious website and I've prepared it for a couple of summers now. Always a surprise taste experience for guests!
- 2 jalapeno chiles
- 1⁄2 cup butter, room temperature
- 1 garlic clove, minced
- 1 teaspoon lime peel, grated
- 6 ears fresh corn
- olive oil
- Prepare grill (high heat). Grill chiles until charred on all sides. Cool. Using small paring knife, peel chiles, scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to food processor. Add butter, garlic and lime peel. Process until smooth. Season butter to taste with salt.
- Husk corn and remove silk. Spray or drizzle with olive oil. Grill directly on grate, turning as needed, Done in approximately 10 minutes.
I made this last night for dinner to serve with chicken. I was a little leery on the amount of jalapenos that the recipe called for, especially since the grandkids would be eating it too. So I actually made two batches... one as written, and the other with just the lime and garlic. I'm glad I did. The grandkids and I preferred without the jalapeno added, although hubby liked the original version (which was a little too spicy for me on corn). Good recipe, but did need some adjusting. I may try again using only one jalapeno next time. Thank you for posting. Made for PAC - Spring 2013