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Bon Appétit

Grilled Corn on the Cob with Jalapeño-Lime Butter

4.3

(27)

Image may contain Plant Corn Food and Vegetable
Grilled Corn on the Cob with Jalapeño-Lime ButterScott Peterson

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.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  1. Step 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.)

    Step 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.

TagsSouthwesternAmericanCornVegetableJalapeñoChileLimeCitrusFruitGarlicRoot VegetableSideStarterDinnerLunchNut FreeGluten FreeVegetarian5 Ingredients or FewerMake AheadGrillingSummerBon Appétit
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