Grilled Corn on the Cob with Jalapeño-Lime Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you'd like to make the jalapeño-lime butter one day ahead, use a broiler or gas burner to char the chiles and save the grill prep for the corn. Ingredients:
2 jalapeño chiles |
1/2 cup (1 stick) butter, room temperature |
1 garlic clove, minced |
1 teaspoon grated lime peel |
6 ears fresh corn, unhusked |
Directions:
1. 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.)
2. 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.
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