Grilled Corn with Jalapeno Butter

I’m cooking with jalapeno’s a lot lately. That must mean I’m officially a Texan - things taste bland without them.  We love grilled corn at our house, and I’ve been experimenting lately with different spices/butters. Loooooved this one – it’s summery, a tad spicy, a tad sweet, and so so easy.


Start by grilling the jalapeno.  Straight on the grates, no oil, maybe 20-30 minutes or so until nice and charred.  When it’s cool enough to handle, peel the skin off and discard. Dice into small pieces, removing the seeds along the way.  Mix the jalapeno into the softened butter, along with the honey and salt.  Brush onto freshly grilled corn.

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