Jalapeno Buttered Corn
Jalapeno Buttered Corn
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 36
- Saturated Fat
- 21
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 401
- Total: 1 hr
- Prep: 5 min
- Inactive: 30 min
- Cook: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 36
- Saturated Fat
- 21
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 401
- Total: 1 hr
- Prep: 5 min
- Inactive: 30 min
- Cook: 25 min
Ingredients
2 jalapeno chiles
8 tablespoons (1 stick) unsalted butter, softened
1 garlic clove, minced
2 teaspoons minced fresh parsley leaves
Salt and freshly ground black pepper
4 ears fresh corn, husks and silks removed
1 cup crumbled queso fresco cheese*
Directions
- 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.
Cook’s Note
*Queso fresco is a fresh cheese found at Latin markets. A mild feta could be substituted.
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