I am usually a purist when it comes to corn on the cob - butter, salt and pepper - but this recipe has converted me. Be careful, it is spicier than you would think ! To make it a little more Mexican sprinkle on some cojita cheese before serving.
Grilled Corn on the Cob with Jalapeno Lime Butter
adapted from Bon Appétit August 2004
1 jalapeño chiles
1/4 cup butter, room temperature
1 small garlic clove, minced
1/2 tsp grated lime peel
6 ears fresh corn, husked
Broil the jalapeno until it is charred on all sides. Remove from oven and place in a small plastic bag to steam for about 15 minutes. Peel the pepper and remove the seeds and ribs.
Place the jalapeno in a small food process or with the butter, garlic, and lime peel; process until smooth. Season the jalapeño-lime butter to taste with salt. Set aside or refrigerate until ready to use.
Wrap each ear of corn in aluminum foil and grill over indirect heat until cooked through. Will vary depending on the size of the ears and how charred to like your corn. Remove the foil and serve immediately with the jalapeño-lime butter and salt.