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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.9 Kcal (1624 kJ) | ||
| Calories from fat | 163.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 10.84mg | 0% | |
| Potassium | 615.36mg | 13% | |
| Total Carbs | 60.22g | 20% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 8.79g | 18% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.2mg | 6% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.57 Kcal (526 kJ) | ||
| Calories from fat | 52.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 28% | |
|---|---|---|---|
| Cholesterol | 13.17mg | 14% | |
| Sodium | 3.51mg | 0% | |
| Potassium | 199.21mg | 13% | |
| Total Carbs | 19.5g | 20% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 1.9g | 23% | |
| Protein | 2.85g | 18% | |
| Vitamin C | 7.4mg | 38% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 5.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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