Corn With Jalapeno-Garlic Butter

“An easy way to dress up corn from a recipe card at the grocery store! Adjust the heat to your preference by removing seeds and deribbing for less heat, or include seeds for some extra zip.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup butter
  • 1 jalapeno, finely chopped
  • 1 large garlic clove, minced
  • 4 ears corn, husked and silks removed
  • salt and pepper, to taste

Directions

  1. Combine butter, jalapeno, and garlic in a small saucepan over low heat. Cook until the butter melts, stirring occasionally. Season to taste with salt and pepper, and reduce to a warm setting to keep the butter melted.
  2. Preheat grill to medium heat. Place each ear of corn in a sheet of foil.
  3. Brush corn with butter. If you'd like to have the jalapeno on the grill too, scoop some in alongside the corn. Otherwise leave in pan with remaining butter.
  4. Cover grill and cook for 10-15 minutes, turning occasionally. When corn is tender, remove from grill.
  5. Serve with remaining jalapeno-garlic butter.

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