Grilled Corn With Roasted Jalapeno Butter Food

GRILLED CORN ON THE COB WITH ROASTED JALAPENO BUTTER

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.

JALAPENO HONEY BUTTER GRILLED CORN

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.

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 GRILLED SWEET CORN

Steps:

• 1. Preheat grill to medium-high heat. Place jalapeno on grill rack coated with cooking spray. Cover and grill for 10 minutes or until pepper is beginning to be blackened and charred, turning occasionally. Remove from grill. Place jalapeno in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skin. Cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeno. Combine jalapeno, butter, lime zest, honey, and salt and pepper in a small bowl. Stir well to mix all.
• 2. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate. Brush heavily with jalapeno butter and serve immediately.

GRILLED CORN ON THE COB WITH JALAPENO BUTTER

Steps:

• Clean grill grates and spray with nonstick cooking spray. Preheat the grill to medium-high heat.
• Place the jalapeno on the grill and cover. Grill, turning occasionally, until the jalapeno is blackened and charred, about 10 minutes. Remove from the grill and place in a paper bag, folding tightly to seal. Let stand for 5 minutes. Peel and discard the skins then cut the jalapeno in half lengthwise. Remove the stem and seeds then finely chop the jalapeno. In a small bowl combine the jalapeno, butter, lime zest, honey, and salt.
• Meanwhile, place the corn on the grill. Cover and grill until lightly charred, about 10 minutes. Remove corn to a serving tray and brush with the jalapeno butter.

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.

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 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.