JALAPENO BUTTERED CORN
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill or grill pan to high heat.
- Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
- Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
- Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.
GRILLED CORN WITH JALAPEñO-FETA BUTTER
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
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.
JALAPENO BUTTER
Make and share this Jalapeno Butter recipe from Food.com.
Provided by Scarlett516
Categories Southwestern U.S.
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze the juice from the lemon.
- Use a fork to cream all the ingredients together.
- Cover, or wrap, and refrigerate until needed.
Nutrition Facts : Calories 106.6, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 0.4
JALAPENO BUTTER!
Make and share this Jalapeno Butter! recipe from Food.com.
Provided by twinkeejackbaby
Categories Very Low Carbs
Time 2m
Yield 4-12 serving(s)
Number Of Ingredients 3
Steps:
- Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!
Nutrition Facts :
FAJITA PITAS
I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.
Nutrition Facts : Calories 327 calories, Fat 15g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 511mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
JALAPENO BUTTER SAUCE
I created this quick, flavorful sauce to go with grilled rare, sashimi grade tuna. Grill your tuna and then serve this on the side. Play around with the amounts if you are using another brand of jalapeno hot sauce, some are saltier than others. This is such a great sauce for any grilled fish, hope you enjoy it!
Provided by Penny Stettinius
Categories Sauces
Time 2m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter.
- Whisk all ingredients together and serve.
- Voila!
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