GRILLED CORN WITH ROASTED JALAPENO BUTTER
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.
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 CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
CORN AND JALAPENOS
Great combination of corn and peppers!
Provided by shackbart
Categories Side Dish Vegetables Corn
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 3.2 g
GRILLED CORN ON THE COB WITH ROASTED JALAPENO BUTTER
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
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
CREAMED CORNBREAD WITH JALAPENO BUTTER
Provided by Ayesha Curry
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
- Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.
- Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.
- Cool slightly before serving. Cut into squares and serve with the jalapeno butter.
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.
JALAPENO-LIME CORN ON THE COB
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
- Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
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.
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
PUMPKIN CORNBREAD WITH WHIPPED JALAPEñO BUTTER
Spread a wedge of cornbread with some spiced jalapeño butter for a knockout combination served with a chilli con carne. It's fantastic sharing food
Provided by Liberty Mendez
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and chillies in a jug and whisk until combined. Gradually stir the wet ingredients into the dry, being careful not to over-mix. Pour into the pan and bake for 50 mins-1 hr until golden.
- Meanwhile, prepare the whipped jalapeño butter. Beat the butter with the jalapeños and the liquid from the jar using an electric whisk, until the mixture has turned light and pale. Season to taste.
- Once the cornbread is cooked, serve warm or leave to cool, with the jalapeño butter on the side to spread over. The cornbread will keep in an airtight container for up to three days, or frozen for two-three months. The butter will keep in the fridge, covered, for up to one week.
Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium
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 :
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CREAMY JALAPEñO CORN - THE TOASTY KITCHEN
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Ratings 48Calories 179 per servingCategory Side Dish
- In a skillet over medium heat, melt butter. Add diced jalapeños and minced garlic, cooking for 1 minute.
- Add corn, salt, paprika, and red pepper flakes, stirring to combine. Cook for 5 to 7 minutes, or until ingredients are heated through.
- Add heavy cream and stir to combine. Cook for 1 minute, or until cream thickens slightly. Remove from heat and serve.
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