Saturday, July 26, 2014

Grilled Corn with Jalapeño Lime Butter

I am a big believer in "don't fix what's not broke" philosophy. If something stands on its own, is great on its own, why change it?  Kind of like fresh corn on the cob--can it really be made better from the traditional butter, salt and pepper recipe? I would argue yes, but I also understand those who would argue 'no'!



So, when Jon stopped in the other weekend, we decided to grill our corn and try some variations on the butter, salt and pepper stand-by. We made a Mint-Feta topping. Tried a Roasted Red Pepper spread. But...the Jalapeño-Lime-Garlic Buttered Corn stole the show! Maybe, because we simply have this thing for all-things-jalapeno right now!


Perhaps you may never alter your corn habits, but if nothing else, knowing how to make an infused-compound butter is a skill worth learning, easy to prep on the drop of a hat, and is an exceptional addition for any pork chop, chicken, or steak.

(Adapted from Rachel Ray Food Network recipe)

Equipment:
Mixing bowl with upper arm strength and fork
     or
Blender / Magic-Bullet blender

Ingredients:
1 stick unsalted butter, softened
1 small jalapeño, finely diced (if mixing by hand)
1 medium garlic, minced
1/2 - 1 lime, juiced
1/2 lime, zested
1 tsp paprika
1 tsp salt (if using 'salted' butter, you will need to reduce this amount)
Fresh parmesan or cojito cheese

Fresh corn, grilled in husk, grilled out of husk, boiled in water, cooked in microwave--whichever way you want!


Instructions:
1. Wash your hands.
2. Prep all your ingredients for the bowl or the blender. Make sure the butter is room temperature.


3. Combine all of the ingredients except for the cheese and corn (duh!) into a mixing bowl or blender until smooth.


4. Have a plastic wrap sheet (Seran Wrap) ready for the mixture.




5. Roll into a log and place log into fridge or freezer.


6. Prepare your corn whichever way you like. I'm partial to the grill without the husk now.
7. Spread the corn with a thin layer of olive oil before hitting the grill. Cook until done.



8. When butter mixture has firmed up, slice 1/8" to 1/4" wheels to rub the corn with.
9. Sprinkle with cheese and anything else you like.