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Corn with Jalapeno-Garlic Butter
- 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
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.
Serving: 1serving | Calories: 290kcal | Fat: 23g