Summer means grilling and if I had to choose which side to go with my steak, I would have to choose grilled corn. There is something deeply satisfying about crunchy grilled corn with the smoky flavor and char from the hickory chips. And while corn grilled to perfection only needs a little butter and salt, I found a recipe from Cooking Light.com that takes grilled corn to a new level.
I like the FLAVOR of jalapeño, but not an intense burn-your-tongue heat. For that reason, I don’t do the pickled jalapeño slices that Stephen devours. I don’t really care for “hot pepper sauce” that my grandparents love to sprinkle on greens. My specialty leans towards…Jalapeño Cheetoes. Yes, that’s sad for a foodie like myself. Needless to say, I only indulge when I’m on vacation and have a gallon of water to drink with them. I have tried and liked Stuffed Jalepenos but only after I removed the seeds and thoroughly rinsed them. But this recipe is easy, delicious, and will take corn from good to outstanding. I get that wonderful flavor, and when tempered with the butter, the heat is not overwhelming.
- Preheat grill to medium-high heat.
- Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
- Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.
- Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.