Jalapeno-Lime Corn on The Cob

Serves: 6

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.

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1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
coarse salt


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!)

Source: foodnetwork.com

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