Grilled Corn On The Cob With Roasted Jalapeño Butter

posted in Food & Drink on 5/21/2014

INGREDIENTS:

1 jalapeño pepper
Cooking spray
7 teaspoons unsalted butter, softened
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn

Hands On: 25 Minutes Total: 25 Minutes 1. Preheat grill to medium-high heat. 2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well. 4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

Calories: 124 Fat: 5.5g Saturated fat: 3g Monounsaturated fat: 1.5g Polyunsaturated fat: 0.7g Protein: 3g Carbohydrate: 19.2g Fiber: 2.5g Cholesterol: 12mg Iron: 0.5mg Sodium: 113mg Calcium: 4mg