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Grilled Corn on the Cob with Roasted Jalapeño Butter
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| This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter. Yield: 6 servings (serving size: 1 ear corn) Total: 25 Minutes Nutritional Information Amount per serving Calories: 124 | |
| Fat, 5.5g | |
| Saturated fat: 3g Monounsaturated fat: 1.5g Polyunsaturated fat: 0.7g Protein: 3g Carbohydrate: 19.2g Fiber: 2.5g Cholesterol: 12mg Iron: 0.5mg Sodium: 113mg Calcium: 4mg | |
| 1 | jalapeño pepper |
| Cooking spray $ | |
| 7 teaspoons | unsalted butter, softened |
| 1 teaspoon | grated lime rind |
| 2 teaspoons | honey |
| 1/4 teaspoon | salt |
6 ears shucked corn $
Preparation
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.
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