Corn with Jalapeno-Garlic Butter

Corn with Jalapeno-Garlic Butter – this jalapeno-garlic butter adds a new flavor dimension to this summer favorite.

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Summer is coming and the best part about it is that we can start grilling. One of my favorite things to grill is corn. I love corn any way you give it to me, but my favorite is grilled corn on the cob.

But I have a confession to make.

I’m not a big fan of putting butter on my corn. I just like to put a little bit of salt and have at it.

However I came across this recipe and thought why not? Jalapeno-garlic butter?

YUM!

All I can say is that it works. You have spicy and garlicky at the same time. It adds a new dimension to the corn. It is absolutely amazing.

If you wonder where I came across this recipe, it was at Superstore. They have these little recipe cards that are free for people to take, and most of the time I never think twice about looking at them, but this time this corn recipe caught my eye and I picked up the card.

I’m glad I did, because the corn was delicious. I also think it’s a great way to impress your guests this summer if you are having a BBQ party. It’s not something you see everyday.

corn-with-jalapeno-garlic-butter-1

Corn with Jalapeno-Garlic Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • ½ cup unsalted butter
  • 1 jalapeno, seeded and finely chopped
  • 2 large garlic clove, minced
  • 5 ears of corn, husked, silks removed
  • salt and pepper to taste
Instructions
  1. 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
  2. Preheat grill to medium (350 F degrees).
  3. 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.
  4. Cut cobs into quarters or slices, and place on a serving plate. Drizzle with remaining jalapeno-garlic butter and serve.
Nutrition Information
Serving size: 1 ear of corn Calories: 290 Fat: 23g

 

Comments

  1. says

    Ok, this may seem silly, but I can’t for the life of me get the cobs to slice nicely like that – how did you do it? Before or after cooking?

    • says

      Hi Deanna,
      I sliced them after they were grilled, I used a big sharp knife, just push down holding your hands on top of the knife. You don’t really have to cut them though. :)

    • Bob says

      A sharp knife…..after cooking like the Instructions state

      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.
      Cut cobs into quarters or slices, and place on a serving plate. Drizzle with remaining jalapeno-garlic butter and serve.

      • says

        Yes you will need a sharp knife, however I didn’t really have difficulties cutting them. You don’t really need to cut them either, they just look prettier cut.

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