Jalapeno Honey Butter Corn On The Cob Recipes

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GRILLED CORN WITH ROASTED JALAPENO BUTTER



Grilled Corn with Roasted Jalapeno Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

2 jalapeno peppers
2 sticks (1 cup) unsalted butter, at room temperature
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
6 ears corn, shucked

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



Grilled Corn on the Cob with Jalapeño-Lime Butter image

Categories     Side     Lime     Corn     Summer     Grill/Barbecue     Jalapeño     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 jalapeño chiles
1/2 cup (1 stick) butter, room temperature
1 garlic clove, minced
1 teaspoon grated lime peel
6 ears fresh corn, unhusked

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 HONEY BUTTER GRILLED CORN



Jalapeno Honey Butter Grilled Corn image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 ears of corn, shucked and cut in half
1 stick (8 tablespoons) salted butter
2 tablespoons honey
2 whole cloves garlic, smashed
1/2 cup crispy fried jalapenos, crushed, such as French's
Chili lime seasoning, such as Tajin, for garnish

Steps:

  • Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
  • Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
  • While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
  • Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.

CREAMY JALAPEñO CORN ON THE COB



Creamy Jalapeño Corn on the Cob image

Give the butter a break and dress your next batch of corn on the cob with a spicy jalapeño cream cheese spread and chopped fresh cilantro.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 8 servings

Number Of Ingredients 3

8 hot cooked ears corn on the cob
1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1/4 cup chopped fresh cilantro

Steps:

  • Spread corn with cream cheese spread.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 6 g

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

GRILLED CORN ON THE COB WITH ROASTED JALAPENO BUTTER



Grilled Corn on the Cob With Roasted Jalapeno Butter image

Make and share this Grilled Corn on the Cob With Roasted Jalapeno Butter recipe from Food.com.

Provided by weekend cooker

Categories     Corn

Time 30m

Yield 6 ears of corn, 6 serving(s)

Number Of Ingredients 6

1 jalapeno pepper
7 teaspoons unsalted butter, softened
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears corn, shucked

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.

Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 3.1, Cholesterol 11.9, Sodium 98.8, Carbohydrate 26.8, Fiber 2.9, Sugar 7.3, Protein 4.1

GRILLED CORN ON THE COB WITH JALAPENO-LIME-BUTTER



Grilled Corn on the Cob With Jalapeno-Lime-Butter image

Make and share this Grilled Corn on the Cob With Jalapeno-Lime-Butter recipe from Food.com.

Provided by lazyme

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 jalapeno peppers
1/2 cup butter, room temperature
1 garlic clove, minced
1 teaspoon lime peel, grated
6 ears corn on the cob, unhusked

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.

HONEY BUTTERED CORN



Honey Buttered Corn image

Just before serving this delicious side, I brush the hot corn with the honey-butter sauce. My family loves it!-Carol Dalke, Elk Creek, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

4 ears fresh or frozen corn
1/3 cup butter
1 tablespoon honey
3/4 teaspoon seasoned salt

Steps:

  • Cook corn until tender. Meanwhile, melt butter; stir in honey and salt. Brush corn with butter mixture.

Nutrition Facts :

CORN WITH JALAPENOS



Corn with Jalapenos image

Fresh corn with some heat.

Provided by Come4Dinner

Categories     Side Dish     Vegetables     Corn

Time 21m

Yield 4

Number Of Ingredients 6

6 ears fresh corn, kernels cut from cob
2 fresh jalapeno peppers, seeded and diced
⅓ cup diced onion
2 tablespoons chopped pimento peppers
2 tablespoons butter, cut into pieces
salt and ground black pepper to taste

Steps:

  • Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 62.6 mg, Sugar 5.3 g

GRILLED CORN WITH JALAPEñO-FETA BUTTER



Grilled Corn With Jalapeño-Feta Butter image

This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.

Provided by Melissa Clark

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick), softened
1 jalapeño, seeded and finely chopped
1/4 cup crumbled feta
2 tablespoons chopped fresh cilantro, basil or dill
1 large garlic clove, finely grated or mashed to a paste
1/2 teaspoon fresh lime or lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
6 ears corn, shucked
Olive oil, for grilling

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.

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