Jalapeno-Lime Corn on The Cob
Rub this Mexican-style grilled corn with a spicy jalapeno, lime, garlic and paprika butter to make a foolproof side dish.
Dovetailing Tip: Grill an additional 5 ears of corn with butter only, to be used day 4 in the Confetti Corn.
|1||lime, juiced and zested|
|1||small jalapeno, seeded|
|1 teaspoon||sweet paprika|
|6 ears||corn on the cob, husked|
|1 slice||bread, of any kind|
Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)