Grilled Corn On The Cob with Jalapeno-Lime Butter |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 jalapeno chiles | 1/2 cup (1 stick) butter, room temperature | 1 garlic clove, minced |
| 1 teaspoon grated lime peel | 6 ears fresh corn, unhusked | |
| 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 jalapeno-lime butter to taste with salt. Transfer to small bowl. |
| 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 jalapeno-lime butter and salt. |