Corn on the Cob with Roasted Jalapeno Butter

By Heritage330

Ingredients

• 1 jalapeño pepper
• 7 teaspoons unsalted butter, softened
• 1 teaspoon grated lime rind
• 2 teaspoons honey
• 1/4 teaspoon salt
• 6 ears shucked corn Preparation

Details

Servings 6

Preparation

Step 1

1. Preheat grill to medium-high heat.

2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.