Grilled Corn on the Cob With Jalapeno-Lime-Butter

Recipe by lazyme
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    jalapeno peppers
  • 12
    cup butter, room temperature
  • 1
    garlic clove, minced
  • 1
    teaspoon lime peel, grated
  • 6
    ears corn on the cob, unhusked
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DIRECTIONS

  • Prepare barbecue (high heat).
  • Grill chiles until charred on all sides.
  • Cool 5 minutes.
  • Using small paring knife, peel chiles.
  • Scrape out seeds and pale membranes; discard.
  • Coarsely chop chiles; transfer to processor.
  • Add butter, garlic, and lime peel; process until smooth.
  • Season jalapeno-lime butter to taste with salt.
  • Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
  • Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
  • Wearing oven mitts to protect hands, remove husks and silk from corn.
  • Serve immediately with jalapeno-lime butter and salt.
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