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!
(Adapted from Rachel Ray Food Network recipe)
Mixing bowl with upper arm strength and fork
Blender / Magic-Bullet blender
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!
1. Wash your hands.
2. Prep all your ingredients for the bowl or the blender. Make sure the butter is room temperature.
7. Spread the corn with a thin layer of olive oil before hitting the grill. Cook until done.
9. Sprinkle with cheese and anything else you like.
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