Grilled Corn with Roasted Jalapeno Butter

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

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

Instructions:

Preheat grill to medium-high heat.

Place jalapeño on grill rack coated with cooking spray. Cover and grill for 10 minutes or until blackened and charred, turning occasionally. 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 and stir well.

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.

From katrina-runs.com