Recipe information
Yield
Makes 6 Servings
Ingredients
2
jalapeño chiles
1
/2 cup (1 stick) butter, room temperature
1
garlic clove, minced
1
teaspoon grated lime peel
6
ears fresh corn, unhusked
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Preparation
Step 1
Prepare barbecue (high heat). Grill chiles until charred on all sides. Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Step 2
Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.