Grilled Corn With Jalapeño Feta Butter Recipes

GRILLED CORN WITH JALAPEñO-FETA BUTTER

Steps:

• To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
• Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
• Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

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.

JALAPENO CREAMED CORN

Steps:

• Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.

JALAPENO BUTTERED CORN

Steps:

• Prepare a grill or grill pan to high heat.
• Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
• Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
• Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

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 "TABBOULEH"

Steps:

• Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
• Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
• Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

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.