Grilled Corn With Jalapeno-Garlic Butter Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, combine softened butter, minced jalapeno, minced garlic, salt, and pepper.
• STEP 3.Peel back the husks of the corn, but leave them attached at the base. Remove the silk from the corn.
• STEP 4.Spread the jalapeno-garlic butter evenly over the corn.
• STEP 5.Fold the husks back over the corn and tie them with kitchen twine.
• STEP 6.Grill the corn for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred.
• STEP 7.Remove the corn from the grill and let it cool for a few minutes.
• STEP 8.Serve the grilled corn with additional jalapeno-garlic butter on the side, if desired.

Cooking Tips

• Soak the corn in water for 10-15 minutes before grilling to prevent the husks from burning.
• For a spicier butter, leave the seeds in the jalapeno. For a milder flavor, remove the seeds.
• You can also grill the corn without the husks for a more charred and smoky flavor.

Storage and Serving

• Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, wrap the corn in aluminum foil and place it in a preheated oven at 350°F for about 10-15 minutes.
• Serve the grilled corn as a side dish with grilled meats, burgers, or sandwiches.