1 Jalapeno Pepper
7 tsps. unsalted butter, softened
1 tsp. grated lime rind
2 tsps. honey
¼ tsp. salt
6 ears shucked corn (you can leave the husks on and pulled up over the top and tied, for easier handling and presentation).
Preheat grill to medium high heat. Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
Place jalapeno in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds and membranes.
Finely chop jalapeno. Combine jalapeno, butter, lime rind, honey and salt in a small bowl; stir well.
Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeno butter.
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