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Fruits and Vegetables -
Grilled Corn on the Cob with Roasted Jalapeño Butt
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| INGREDIENTS |
- 1 jalapeño pepper
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7 teaspoons unsalted butter, softened
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1 teaspoon grated lime rind
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2 teaspoons honey
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1/4 teaspoon salt
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6 ears shucked corn
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| INSTRUCTIONS |
Preheat grill to medium-high heat. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
Place jalapeño in a small paper bag and fold tightly to seal. Let stand for five minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño and combine with butter, lime rind, honey, and salt in a small bowl; stir well.
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 and serve. |
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