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.