Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Grilled Corn with Roasted Jalapeno Butter
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- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 32 g
- Saturated Fat
- 20 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 81 mg
- Sodium
- 358 mg
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 32 g
- Saturated Fat
- 20 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 4 g
- Cholesterol
- 81 mg
- Sodium
- 358 mg
Ingredients
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.
