Grilled Corn on the Cob with Roasted Jalapeño Butter
Grilled Corn on the Cob with Roasted Jalapeño Butter is a gluten free and vegetarian side dish. This recipe serves 6. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 127 calories. If you have ears shucked corn, honey, jalapeño pepper, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 25 minutes.
Preheat grill to medium-high heat.
Place jalapeo on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
Place jalapeo in a small paper bag, and fold tightly to seal.
Let stand for 5 minutes. Peel and discard skins; cut jalapeo in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeo.
Combine jalapeo, butter, lime rind, honey, and salt in a small bowl; 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 jalapeo butter.