Grilled Corn With Jalapeño-Lime Butter |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
To make the butter a bit more kid friendly, make a second batch, omitting the jalapeño peppers. Ingredients:
3/4 cup butter, softened |
2 large jalapeño peppers, seeded and minced |
2 tablespoons grated lime rind |
1 teaspoon fresh lime juice |
10 ears fresh corn, husks removed |
2 tablespoons olive oil |
1 tablespoon kosher salt |
1 teaspoon freshly ground pepper |
Directions:
1. Combine first 4 ingredients, and shape into a 6-inch log; wrap in wax paper or plastic wrap, and chill 1 hour.
2. Rub corn with olive oil; sprinkle evenly with salt and pepper.
3. Grill, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
4. Sweet-Hot Ketchup: Stir together 1 cup ketchup, 3 tablespoons lime juice, 2 tablespoons honey, 1 teaspoon grated lime rind, and 1 teaspoon chipotle chile pepper seasoning until blended. Cover and chill 2 hours. Makes 1 1/3 cups; Prep: 10 min., Chill: 2 hrs.
|
|