Corn on the cob with roasted jalapeno butter - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Ingredients:

1 Jalapeno Pepper

Cooking Spray

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).

Directions:

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.