Mexican Corn

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:

4 Ears of corn, cut into 4 pieces
4 Tbsp mayonnaise
4 Tbsp salted butter
Zest of 1 lime Sprinkle sea salt
Sprinkle smoked paprika
Sprinkle black pepper
16 slices jalapeño
Garnish with smoked paprika and sea salt

Instructions:

In a small bowl, combine the mayo, butter, lime zest, paprika and salt, set aside. Make sure the butter is room temperature for easy mixing.

Turn grill or grill pan on medium high. Grill corn and jalapeño, turning occasionally until all sides are charred.

Once grilled, roll the corn in the mayo/butter mix (a plate works well, with a spatula for extra coating).

Sprinkle with paprika and salt. Serve with slice of grilled jalapeno.

From thetalkingkitchen.com