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.
- Grilled corn on the cob
- 1 stick butter, softened to room temperature
- 1 jalapeno
- 1-2 teaspoons honey
- ¼ teaspoon salt
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.
Labels: Side Dish, Vegetables