[Photo by Flickr] Grill This. After the Hamptons Magazine's Annual Clam Bake, we left the party yearning for more great seafood and grilled treats. The sweet taste of buttered lobster paired with a good piece of grilled corn on the cob is a taste you can never forget. Therefore, this recipe is for Sweet Grilled Corn On The Cob with Jalapeno-Lime Butter...Corn on the cob is such an easy finger food to eat and this recipe truly tastes amazing. Ingredients and directions, courtesy of Epicurious, below:
2 jalapeno chiles 1/2 c. (1 stick) butter, room temperature 1 garlic clove, minced 1 tsp. grated lime peel 6 ears fresh corn, unhusked
1. Prepare barbecue (high heat). 2. Grill chiles until charred on all sides. Cool 5 minutes. 3. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. 4. Coarsely chop chiles; transfer to processor. 5. Add butter, garlic, and lime peel; process until smooth. 6. Season jalapeño-lime butter to taste with salt. 7. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) 8. Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. 9. Wearing oven mitts to protect hands, remove husks and silk from corn. 10. Serve immediately with jalapeno-lime butter and salt.