Best Jalapeno Honey Butter Corn On The Cob Recipes

Grilled Jalapeno Lime Corn on the Cob image

Provided by breezermom

Categories Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 jalapeno pepper, seeded and minced
1 small garlic clove, minced
1 tablespoon lime zest
1 tablespoon fresh lime juice
2 teaspoons fresh cilantro, chopped
8 ears fresh corn, husks and silks removed
vegetable oil cooking spray
salt
black pepper, freshly ground

Steps:

Stir together the butter and the next 5 ingredients. Blend together well. You can do this up to 2 days before cooking the corn, just allow the butter to soften before serving with the corn.
Preheat the grill to 350°F to 400°F (medium-high) heat. Coat the corn lightly with cooking spray. Sprinkle with the desired amount of salt and pepper. Grill the corn, covered with the lid grill, 10 to 15 minutes or until golden brown, turning occasionally.
Remove the corn from the grill, and serve with the butter mixture.

Nutrition Facts : Calories 180.7, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 115, Carbohydrate 17.5, Fiber 2.5, Sugar 3, Protein 3.1

Jalapeno Honey Butter Corn on the Cob image

Provided by barbara lentz

Categories Vegetables

Time 15m

Number Of Ingredients 7

Steps:

1. In a large pot enough to hold the ears of corn. Add water just enough to cover. Mix in the butter, honey, heavy cream and jalapenos. Bring to a boil and reduce the heat. Once the butter is melted add the corn and cook until the corn is done about 5 to 7 minutes. Remove the corn and discard the liquid.Serve salted with a pat of butter

Grilled Corn on the Cob With Roasted Jalapeno Butter image

Provided by weekend cooker

Categories Corn

Time 30m

Yield 6 ears of corn, 6 serving(s)

Number Of Ingredients 6

1 jalapeno pepper
7 teaspoons unsalted butter, softened
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears corn, shucked

Steps:

Preheat grill to medium high heat, and place jalapeno on grill rack coated with cooking spray, cover and grill 10 minutes, or until blackened, turning occasionally.
Place jalapeno in a small paper bag, and fold tightly to seal.
Let stand 5 minutes.
Peel and discard skins, and cut jalapeno in half lengthwise, and discard stem, seeds, and membranes.
Finely chop jalapeno.
Combine jalapeno, butter, lime rind, honey, and salt in a small bowl, and stir well.
Place corn on grill rack, cover and grill for 10 minutes, or until lightly charred, turning occasionally.
Place corn on serving plate and brush with jalaoeno butter.

Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 3.1, Cholesterol 11.9, Sodium 98.8, Carbohydrate 26.8, Fiber 2.9, Sugar 7.3, Protein 4.1

Jalapeno Honey Butter Grilled Corn image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 ears of corn, shucked and cut in half
1 stick (8 tablespoons) salted butter
2 tablespoons honey
2 whole cloves garlic, smashed
1/2 cup crispy fried jalapenos, crushed, such as French's
Chili lime seasoning, such as Tajin, for garnish

Steps:

Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.