Grilled Corn On The Cob With Jalapeno-lime Butter |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Gonna make this this weekend Ingredients:
6 ears corn (or frozen cob) |
salt, for serving |
jalapeno-lime butter |
2 jalapeno chilis, roasted, peeled, and seeded |
1 garlic clove, crushed through a press |
grated zest of 1 lime |
1/2 c (1 stick) unsalted butter, room temperature |
Directions:
1. To make butter, process jalapenos, garlic, and lime zest together in mini food processor until finely minced. Add butter and process until combined, scraping down sides of bowl as needed. (To use a blender, puree jalapenos and garlic together. Transfer to bowl, add butter and zest, and mash with rubber spatula until combined.) Butter can be prepared up to 8 hours ahead, covered, and stored at room temperature.
2. Place frozen corn (or fresh corn) on foil, add butter to corn and wrap foil around corn tightly to keep from leaking, put wrap corn on grill. turning occasionally, grill for 20 to 25 mins
3. when done add more butter to corn if you would like!
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