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.
Ingredients:
- 1/2 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:
- 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
- Preheat grill to medium (350 F degrees).
- 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.
Enjoy!
Saw this on Pinterest, giving it a try tonight, looks delicious and simple.
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?
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.
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.
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.
I featured this on my Friday Finds! Yum!
Thank you.