Friday, September 17, 2010

Grilled Corn with Jalapeno Butter

I came up with this recipe several years ago when my husband developed an affinity for the flavour of jalapeno peppers.

We had an abundance of peppers on hand along with late summer corn.

Since then, they've become a family tradition come summer and early fall - often served with creole rubbed grilled pork, and twice baked potatoes.

It's a simple recipe with big flavour. Better still, it can be made ahead.

Grilled Corn with Jalapeno Butter
  • 1/2 cup softened butter
  • 1 finely diced jalapeno pepper
  • 1 sliced green onion
  • 2 Tbsp finely diced sweet red pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
The colours of late summer in a bowl
Add the juice of one whole lime
And mix everything together.

Using your hands, massage evenly into four cobs of corn and then wrap in tinfoil.

Can be made ahead at this point, refrigerated and grilled later

 Grill over medium high heat for 10-15 minutes, turning frequently.




Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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