Grilled Corn With Jalapeño Feta Butter Recipes

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GRILLED CORN ON THE COB WITH JALAPENO BUTTER



Grilled Corn on the Cob with Jalapeno Butter image

I wanted to post a recipe that could be enjoyed for Father's Day and I think this grilled corn on the cob would be a hit at any summer table alongside grilled steak, burgers, hot dogs, or whatever else your family likes to eat on a warm summer day.

Provided by Tessa Arias

Categories     Side Dish

Time 25m

Number Of Ingredients 7

Cooking spray
1 jalapeno pepper
3 tablespoons unsalted butter, at room temeprature
Zest of 1 lime
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn

Steps:

  • Clean grill grates and spray with nonstick cooking spray. Preheat the grill to medium-high heat.
  • Place the jalapeno on the grill and cover. Grill, turning occasionally, until the jalapeno is blackened and charred, about 10 minutes. Remove from the grill and place in a paper bag, folding tightly to seal. Let stand for 5 minutes. Peel and discard the skins then cut the jalapeno in half lengthwise. Remove the stem and seeds then finely chop the jalapeno. In a small bowl combine the jalapeno, butter, lime zest, honey, and salt.
  • Meanwhile, place the corn on the grill. Cover and grill until lightly charred, about 10 minutes. Remove corn to a serving tray and brush with the jalapeno butter.

GRILLED CORN WITH JALAPEñO-FETA BUTTER



Grilled Corn With Jalapeño-Feta Butter image

This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.

Provided by Melissa Clark

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick), softened
1 jalapeño, seeded and finely chopped
1/4 cup crumbled feta
2 tablespoons chopped fresh cilantro, basil or dill
1 large garlic clove, finely grated or mashed to a paste
1/2 teaspoon fresh lime or lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
6 ears corn, shucked
Olive oil, for grilling

Steps:

  • To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
  • Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
  • Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

GRILLED CORN WITH ROASTED JALAPENO BUTTER



Grilled Corn with Roasted Jalapeno Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

2 jalapeno peppers
2 sticks (1 cup) unsalted butter, at room temperature
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
6 ears corn, shucked

Steps:

  • Prepare a grill for medium-high heat or turn on a gas burner.
  • Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.
  • Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.
  • Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.

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