Jalapeno Buttered Corn
- 2 jalapeno chiles
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 garlic clove, minced
- 2 teaspoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- 4 ears fresh corn, husks and silks removed
- 1 cup crumbled queso fresco cheese*
- *Queso fresco is a fresh cheese found at Latin markets. A mild feta could be substituted.
Prepare a grill or grill pan to high heat.
Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.
Recipe courtesy of Marcela Valladolid