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Fruits and Vegetables - Grilled Corn on the Cob with Roasted Jalapeño Butt

  • 1 jalapeño pepper
  • 7 teaspoons unsalted butter, softened
  • 1 teaspoon grated lime rind
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 6 ears shucked corn

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.
Submitted By: Carol Walker
Lincoln Farmers Co-op
Number of Servings: 6
Print 3x5 recipe cards
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