Provided by Josh Fortney for the July 2016 issue of BurlesonNOW Magazine.
- 1 jalapeño pepper
- 6-8 ears corn, shucked
- 3 Tbsp. unsalted butter or ghee
- 1 lime
- 2 tsp. honey
- 1/2 tsp. salt
- Preheat grill to a medium temperature.
- Place the jalapeño on the grill for 10 minutes, turning every couple of minutes. Remove from grill and let cool.
- Place ears of corn on the grill, turning every few minutes until lightly charred.
- While corn cooks, peel jalapeño and discard seeds; dice. Stir jalapeño into butter with a squeeze of lime juice, 1/2 tsp. grated lime peel, honey and salt.
- Once corn is charred, place on serving plate and cover with the jalapeño-butter mix.
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