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Nothing screams summer food more than corn on the cob! That sweet, juicy, golden and buttery vegetable is the perfect side dish to any BBQ. I have elevated this simple dish by making my own butter with honey and jalapenos. Let me show you how to make this amazing sweet jalapeno butter corn. It’s super easy to make and might just be your new signature dish.
How to elevate ordinary butter
To get started, heat up the grill to 350 degrees and place a few jalapenos on the grill to increase the intensity of the flavor. Cook these for about 5 minutes, flipping them every 1-2 minutes until you get a nice char all around.
While those are cooking, prep the corn. Peel the leafy layers down but do not pull them completely off. Clean it nicely by removing the looser leaves and thin hairs. Pull the rest back. It will make for a great handle both on the grill and for eating.
Once the jalapenos are ready, switch and put the corn on the grill and let it cook for 10 minutes total, few minutes per side. Make sure turn the corn to avoid burning the kernels.
Back to making the butter. Finally chop up the charred jalapenos keeping the seeds. It will add a nice kick to the dish to balance the sweetness of the honey. Next, melt 2 sticks of butter and fold in the chopped jalapenos. For the butter, I prefer to use Kerrygold Unsalted Butter for its rich creamy taste. Next, add in the lime juice and zest, honey, salt and mix together.
Once the corns are softer and show some nice grill marks, remove them off the grill and let’s start buttering them up! Generously layer the sweet, spicy and zesty butter all over that corn. Top off with some freshly grated parmesan cheese and chopped cilantro and enjoy this delicious Sweet Jalapeno Butter Corn!
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Printer friendly recipe below:
Sweet Jalapeno Butter Corn
Ingredients
- 6 Whole Corn on the cob
- 3 Jalapenos
- 2 Limes to squeeze out juice
- 1 Lime for zest
- 2 sticks Unsalted butter
- 2 tbsp Honey
- 1 tbsp Salt
Instructions
- Heat up the grill to 350 degrees.
- Char up the jalapenos on the grill for about 5 minutes, flipping them every 1-2 minutes.
- Prep the corn by peeling the leafy layers down the corn. Do not pull them all off, just remove the looser leaves and thin hairs. Pull the rest back
- Once the jalapenos are ready, switch and put the corn on the grill and let it cook for 10 minutes total, few minutes per side. Make sure turn thecorn to avoid burning the kernels.
- Chop up the charred jalapenos keeping the seeds
- Melt 2 sticks of butter and fold in the chopped jalapenos, lime juice and zest, honey, salt and mix together.
- Once the corns are softer and show some nice grill marks, remove them off the grill
- Coat a few layers of the sweet, spicy and zesty butter all over the corn
- Top off with some freshly grated parmesan cheese and chopped cilantro
Nutrition
Check out the Recipes Page for other tasty ideas!
