Grilled Corn on the Cob with Jalapeno Butter

Name: Grilled Corn on the Cob with Jalapeno Butter
Yield: serves 4
Ingredients: 2 jalapeño chiles; 8 tablespoons (1 stick) unsalted butter, softened; 1 garlic clove, minced; 2 teaspoons minced fresh parsley; Salt and freshly ground black pepper; 4 ears fresh corn, husks removed; 1 cup crumbled queso fresco

December 20, 2011

Thankfully, in Tijuana we don’t have to wait for summer to get the grill out. One of the benefits is that we can eat grilled corn on the cob any day of the year. Jalapeño butter is easy to make and adds the perfect finish to the slightly charred corn. If you have any left over, store it in the fridge for up to a week; it’s great on a baked potato or green beans.

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