CORN WITH JALAPENO-GARLIC BUTTER
An easy way to dress up corn from a recipe card at the grocery store! Adjust the heat to your preference by removing seeds and deribbing for less heat, or include seeds for some extra zip.
Provided by Starrynews
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, jalapeno, and garlic in a small saucepan over low heat. Cook until the butter melts, stirring occasionally. Season to taste with salt and pepper, and reduce to a warm setting to keep the butter melted.
- Preheat grill to medium heat. Place each ear of corn in a sheet of foil.
- Brush corn with butter. If you'd like to have the jalapeno on the grill too, scoop some in alongside the corn. Otherwise leave in pan with remaining butter.
- Cover grill and cook for 10-15 minutes, turning occasionally. When corn is tender, remove from grill.
- Serve with remaining jalapeno-garlic butter.
Nutrition Facts : Calories 319.1, Fat 24.8, SaturatedFat 14.8, Cholesterol 61, Sodium 204, Carbohydrate 25.3, Fiber 3, Sugar 5.5, Protein 4.3
JALAPENO HONEY BUTTER GRILLED CORN
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
JALAPENO BUTTERED CORN
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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 JALAPEñO-LIME BUTTER
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
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.
CHEESY JALAPENO BACON STUFFED BAGUETTE WITH GARLIC BUTTER RECIPE - (4.4/5)
Provided by Lsweetnell
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool. Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff). Use a long knife (preferably bread knife) to cut the bread out, leaving about a ½" wall of bread and crust. (Note 2) Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions or shallots and pepper in a bowl and mix until combined. Use a knife or piping bag to stuff the mixture inside the baguettes. Make the Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove. Brush the baguette with garlic butter (or you can do this after you slice it). Slice the baguette into ½" slices. Keep the slices pressed up against each other, and transfer to a large piece of foil. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted. For best experience, serve warm! NOTES 1. You can use Cheddar or any other cheese with flavor. 2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required. 3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 350°F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the center heats up enough for the cheese to melt. 4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 8 ounces of cream cheese in order to have enough filling for a 20-inch baguette. I think that 1 cup of cheddar or other flavor cheese combined with ½ cup of mozzarella is a good ratio of stretchy to flavored cheese, but you can mix it up as you want. The mozzarella is there for the "stretch". Other stuffing ideas: * Pizza: 1½ cups cheese, ½ cup shallots/scallions, 1½ cups pepperoni or salami and ½ cup diced red pepper / bell peppers. * Bacon Ranch: Same recipe as Jalapeño Bacon, but add dry ranch mix * Buffalo chicken: 1½ cups cheese (optional to use some blue cheese), 1½ cups chopped chicken, 1 cup scallions/shallots, ¼ cup hot sauce. * Italian: 1½ cups cheese, 2½ cups mixture of olives, artichokes, sun dried tomatoes, salami * Cheesy corn: 1½ cups cheese, 2 cups corn, ½ cup cilantro/coriander/jalapenos * Spinach and artichoke - 1½ cups cheese, 1½ packet frozen chopped spinach, thawed and squeezed of excess water, 1½ cups chopped artichokes PREP TIME 15 mins COOK TIME 20 mins TOTAL TIME 35 mins
JALAPENO BUTTER!
Make and share this Jalapeno Butter! recipe from Food.com.
Provided by twinkeejackbaby
Categories Very Low Carbs
Time 2m
Yield 4-12 serving(s)
Number Of Ingredients 3
Steps:
- Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!
Nutrition Facts :
GRILLED CORN WITH JALAPEñO-FETA BUTTER
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
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.
CORN WITH JALAPENOS
Fresh corn with some heat.
Provided by Come4Dinner
Categories Side Dish Vegetables Corn
Time 21m
Yield 4
Number Of Ingredients 6
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
JALAPENO CREAMED CORN
Corn with a zip!
Provided by Stephen Williams
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 20.3 g, Cholesterol 60.6 mg, Fat 21.4 g, Fiber 2 g, Protein 8.9 g, SaturatedFat 13.1 g, Sodium 479.2 mg, Sugar 3.4 g
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- For the jalapeno-garlic butter, in a small saucepan combine butter, jalapeno and garlic. Cook over low heat until the butter melts. Season with salt and pepper to taste. Keep warm
- Brush 5 tablespoons of the melted jalapeno-garlic butter on corn. Grill, covered, 10 to 15 minutes or until corn is tender, turning frequently. Remove from grill.
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