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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Camp Trisha

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Grilled Corn with Roasted Jalapeno Butter

Total:: 50 min
Active:: 35 min

Yield:: 6 servings

Level:: Easy

Ingredients

2 jalapeno peppers
2 sticks (1 cup) unsalted butter, at room temperature
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
6 ears corn, shucked

Directions

Prepare a grill for medium-high heat or turn on a gas burner.

Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.

Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.

Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.

My Private Notes

Name: Grilled Corn with Roasted Jalapeno Butter
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 2 jalapeno peppers; 2 sticks (1 cup) unsalted butter, at room temperature; 2 tablespoons lime juice; 1 tablespoon honey; 1 teaspoon garlic powder; Kosher salt and freshly ground black pepper; 6 ears corn, shucked