Grilled Corn on the Cob

 in Favorite Recipes by

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
  1. Preheat grill to a medium temperature.
  2. Place the jalapeño on the grill for 10 minutes, turning every couple of minutes. Remove from grill and let cool.
  3. Place ears of corn on the grill, turning every few minutes until lightly charred.
  4. 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.
  5. Once corn is charred, place on serving plate and cover with the jalapeño-butter mix.