Categories: Sides

Ingredients

• 2 jalapeno peppers
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 6 ears corn, shucked

Directions

1. Prepare a grill for medium-high heat or turn on a gas burner.

2. Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.

3. Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.

4. Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.

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