Grilled Corn on the Cob With Roasted Jalapeno Butter
My summers growing up were a symphony of sunshine, cicadas, and the unmistakable aroma of grilling. But among all the barbecued delights, one dish stood out: corn on the cob. Not just any corn, though. My grandfather, a man who believed everything tasted better with a little kick, always made a spicy butter. This recipe, inspired by his culinary spirit, brings that touch of smoky heat to perfectly grilled corn, transforming a simple side into a memorable experience.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6
- Yields: 6 ears of corn
- Dietary Type: Vegetarian
Ingredients
- 1 jalapeno pepper
- 7 teaspoons unsalted butter, softened
- 1 teaspoon grated lime rind
- 2 teaspoons honey
- 1/4 teaspoon salt
- 6 ears corn, shucked
Equipment Needed
- Grill
- Small paper bag
- Small bowl
- Serving plate
Instructions
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Preheat your grill to medium-high heat. To prevent sticking, lightly coat the grill rack with cooking spray or oil. Place the jalapeno directly on the grill rack.
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Cover the grill and grill the jalapeno for 10 minutes, or until the skin is blackened and blistered. Be sure to turn the jalapeno occasionally to ensure even charring on all sides. The goal is to blister and blacken the skin so that it will easily peel off.
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Carefully remove the jalapeno from the grill and immediately place it in a small paper bag. Fold the top of the bag tightly to seal in the steam.
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Let the jalapeno stand in the sealed paper bag for 5 minutes. This steaming process helps to loosen the skin, making it easier to peel.
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After steaming, remove the jalapeno from the bag. Carefully peel off and discard the blackened skin.
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Cut the peeled jalapeno in half lengthwise. Using a small knife or spoon, remove and discard the stem, seeds, and membranes. The seeds and membranes are where most of the heat resides, so removing them will reduce the spiciness of the butter.
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Finely chop the deseeded jalapeno. Mince it as finely as possible to ensure even distribution of flavor and heat in the butter.
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In a small bowl, combine the finely chopped jalapeno, softened butter, lime rind, honey, and salt.
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Stir all the ingredients together thoroughly until they are well combined and the mixture is smooth. This will create your flavorful roasted jalapeno butter.
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Place the shucked corn on the grill rack.
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Cover the grill and grill the corn for 10 minutes, or until lightly charred, turning the corn occasionally to ensure even cooking. The kernels should be tender and slightly browned.
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Place the grilled corn on a serving plate. Immediately brush each ear of corn generously with the prepared jalapeno butter. Serve hot.
Expert Tips & Tricks
- Soften the Butter: Ensure your butter is properly softened for easy mixing. If you forget to take it out of the fridge in advance, you can microwave it in short bursts (5-10 seconds) until just softened, but be careful not to melt it.
- Control the Heat: If you are particularly sensitive to spice, consider wearing gloves when handling the jalapeno and ensure all seeds and membranes are removed. For a milder flavor, use a less spicy pepper, such as a poblano.
- Even Grilling: To ensure the corn cooks evenly, turn it frequently on the grill. This will prevent some kernels from burning while others remain undercooked.
- Char Level: Adjust the grilling time based on your preference for char. Some people prefer a light char, while others enjoy a more pronounced smoky flavor.
Serving & Storage Suggestions
Serve the grilled corn on the cob immediately after grilling for the best flavor and texture. The jalapeno butter will melt slightly on the hot corn, creating a delicious glaze.
Leftover jalapeno butter can be stored in an airtight container in the refrigerator for up to 5 days. Let it soften at room temperature before using.
Leftover grilled corn can be stored in the refrigerator for up to 3 days. Reheat it on the grill, in the oven, or microwave until warmed through. Spread with a fresh pat of the jalapeno butter before serving.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 160.6 kcal | – |
| Calories from Fat | 56 g | 35% |
| Total Fat | 6.3 g | 9% |
| Saturated Fat | 3.1 g | 15% |
| Cholesterol | 11.9 mg | 3% |
| Sodium | 98.8 mg | 4% |
| Total Carbohydrate | 26.8 g | 8% |
| Dietary Fiber | 2.9 g | 11% |
| Sugars | 7.3 g | – |
| Protein | 4.1 g | 8% |
Variations & Substitutions
- Vegan: Substitute the unsalted butter with a vegan butter alternative. Ensure the honey is replaced with agave nectar or maple syrup for a fully vegan dish.
- Spice Level: Adjust the heat by using different types of peppers. For a milder flavor, use poblano or Anaheim peppers. For a hotter kick, try serrano or habanero peppers (use with caution!).
- Herb Infusion: Add finely chopped fresh herbs, such as cilantro or parsley, to the jalapeno butter for an extra layer of flavor.
- Cheese Topping: Sprinkle crumbled cotija cheese or queso fresco over the corn before serving for a tangy and salty contrast to the sweet and spicy butter.
- Smoked Paprika: Add a pinch of smoked paprika to the butter mixture to enhance the smoky flavor.
FAQs (Frequently Asked Questions)
Q: How do I know when the corn is done on the grill?
A: The corn is done when the kernels are tender and slightly browned. You can test this by piercing a kernel with a fork or knife.
Q: Can I use frozen corn on the cob for this recipe?
A: While fresh corn is ideal, you can use frozen corn. Thaw it completely before grilling, and pat it dry to remove excess moisture.
Q: What if I don’t have a grill?
A: You can roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, turning occasionally, until lightly charred.
Q: Can I make the jalapeno butter ahead of time?
A: Yes, the jalapeno butter can be made ahead of time and stored in the refrigerator for up to 5 days. Allow it to soften at room temperature before using.
Q: How do I prevent the corn from sticking to the grill?
A: Make sure your grill is clean and well-oiled before placing the corn on it. You can also lightly brush the corn with oil before grilling.
Final Thoughts
I urge you to bring a little sunshine and spice into your life by trying this Grilled Corn on the Cob with Roasted Jalapeno Butter. Whether you’re hosting a summer barbecue or simply looking for a delicious side dish, this recipe is sure to impress. Experiment with different variations and make it your own. Don’t hesitate to share your creations and feedback, and perhaps pair it with grilled chicken or a refreshing margarita. Happy grilling!