Grilled Corn on the Cob with Jalapeno-Lime-Honey Butter
Makes 4 servings
Here is what you need:
4 ears of shucked corn
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 stick of room temperature unsalted butter (1/2 cup)
2 TBS honey
2 TBS chopped fresh cilantro
1 TBS chopped fresh oregano
2 tsp lime juice
1 tsp lime zest
½ tsp salt
¼ tsp black pepper
vegetable oil
Here is what you need to do:
Brush your grill or grill pan with some vegetable oil. You can also use a cast iron pan. Heat to medium high and once hot place the corn on the grill. You will turn it often, you will want it lightly charred all around. It can take 15 to 20 minutes.
In a bowl combine butter, jalapeno, garlic, honey, cilantro, oregano, lime juice and zest, salt and pepper.
When the corn is to your liking, put it in a 13 by 9 inch baking dish. Spread the butter mixture evenly over each ear of corn, reserving some for serving. Cover the dish with foil and let sit for 5 minutes. Serve with the side of the extra butter mixture.
Let’s Eat!