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Grilled Corn on the Cob with Jalapeno Butter

Grilled Corn on the Cob with Jalapeno Butter

I wanted to post a recipe that could be enjoyed for Father's Day and I think this grilled corn on the cob would be a hit at any summer table alongside grilled steak, burgers, hot dogs, or whatever else your family likes to eat on a warm summer day.

Course Side Dish
Cuisine American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 6 servings
Recipe by Tessa Arias

Ingredients

  • Cooking spray
  • 1 jalapeno pepper
  • 3 tablespoons unsalted butter, at room temeprature
  • Zest of 1 lime
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 6 ears shucked corn

Directions

  1. Clean grill grates and spray with nonstick cooking spray. Preheat the grill to medium-high heat.
  2. Place the jalapeno on the grill and cover. Grill, turning occasionally, until the jalapeno is blackened and charred, about 10 minutes. Remove from the grill and place in a paper bag, folding tightly to seal. Let stand for 5 minutes. Peel and discard the skins then cut the jalapeno in half lengthwise. Remove the stem and seeds then finely chop the jalapeno. In a small bowl combine the jalapeno, butter, lime zest, honey, and salt.
  3. Meanwhile, place the corn on the grill. Cover and grill until lightly charred, about 10 minutes. Remove corn to a serving tray and brush with the jalapeno butter.

Recipe Notes

From Cooking Light