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 jalapeño-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 jalapeño-lime butter and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 795.91 Kcal (3332 kJ) | ||
| Calories from fat | 478.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.2g | 82% | |
|---|---|---|---|
| Cholesterol | 20.25mg | 7% | |
| Sodium | 2194.64mg | 91% | |
| Potassium | 248.1mg | 5% | |
| Total Carbs | 58.36g | 19% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 25.17g | 50% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 5.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 777.47 Kcal (3255 kJ) | ||
| Calories from fat | 467.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.97g | 82% | |
|---|---|---|---|
| Cholesterol | 19.78mg | 7% | |
| Sodium | 2143.79mg | 91% | |
| Potassium | 242.36mg | 5% | |
| Total Carbs | 57g | 19% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 24.58g | 50% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 5.1mg | 1% | |
* 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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