Grilled Corn With Jalapeno Lime Butter Recipes

GRILLED CORN WITH ROASTED JALAPENO BUTTER

Steps:

• Prepare a grill for medium-high heat or turn on a gas burner.
• Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.
• Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.
• Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.

GRILLED CORN ON THE COB WITH JALAPEñO-LIME BUTTER

Steps:

• 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 jalapeño-lime butter to taste with salt. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• 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 jalapeño-lime butter and salt.

GRILLED CORN ON THE COB WITH JALAPENO-LIME-BUTTER

Steps:

• 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. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• 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.

GRILLED CORN ON THE COB WITH LIME BUTTER

Steps:

• Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
• While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
• Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

GRILLED CORN ON THE COB WITH ROASTED JALAPENO BUTTER

Steps:

• Preheat grill to medium high heat, and place jalapeno on grill rack coated with cooking spray, cover and grill 10 minutes, or until blackened, turning occasionally.
• Place jalapeno in a small paper bag, and fold tightly to seal.
• Let stand 5 minutes.
• Peel and discard skins, and cut jalapeno in half lengthwise, and discard stem, seeds, and membranes.
• Finely chop jalapeno.
• Combine jalapeno, 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 and brush with jalaoeno butter.

GRILLED JALAPENO LIME CORN ON THE COB

Steps:

• Stir together the butter and the next 5 ingredients. Blend together well. You can do this up to 2 days before cooking the corn, just allow the butter to soften before serving with the corn.
• Preheat the grill to 350°F to 400°F (medium-high) heat. Coat the corn lightly with cooking spray. Sprinkle with the desired amount of salt and pepper. Grill the corn, covered with the lid grill, 10 to 15 minutes or until golden brown, turning occasionally.
• Remove the corn from the grill, and serve with the butter mixture.

GRILLED CORN WITH JALAPENO LIME BUTTER

Steps:

• Combine first 4 ingredients, and shape into a log. Wrap in wax paper and chill 1 hour.
• Remove and discard husks and silks from corn. Rub corn with olive oil; sprinkle evenly with salt and pepper.
• Grill corn, covered with grill lid, over high heat 10 to 15 minutes or until tender, turning often.
• Serve with flavored butter.