You might have learned from reading past posts that I am ignorant when it comes to vegetables, but I am slowly trying to change that. I had never tried corn and if a recipe called for using corn I would skip right on past it. The food gods were trying to send me a message a couple of weeks ago because two different family friends sent us their home-grown corn and I figured now was as good as time as any to figure this thing out! I found a recipe for grilling corn and it involved jalapeños and butter…. YUM! I have now made this MyRecipes corn on the cob several times and it is so good. I will write the notes that I did to change this recipe, but I am telling you that you have to try this at least once! The second recipe is a Rachael Ray side dish that I have also made several times now and it is quickly becoming one of my all time favorite things to cook. Enjoy!
- 1 jalapeño pepper
- Cooking spray
- 7 tsps unsalted butter, softened
- 1 tsp grated lime rind
- 2 tsps honey
- 1/4 tsp salt
- 6 ears shucked corn (leave husks on)
Pull husks away from corn and remove the corn silk. Pull husks back over the corn and soak in water for at least 15 minutes.
Preheat grill to medium-high heat.
Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally. (you can also broil in slightly open oven until charred).
Place jalapeño in a small paper bag, and fold tightly to seal (or small bowl covered tightly with plastic wrap). Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.
Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter (husks will burn, but all the moisture stays locked inside, be careful of husks catching on fire).
- 2 Tbsp vegetable oil
- 1 10-ounce box frozen corn, defrosted
- 1 small red onion, chopped
- 1 jalapeño, seeded and chopped
- 2 cloves garlic, finely chopped or grated
- 1/4 cup (about a handful) cilantro, chopped
- 2 to 3 small tomatoes, seeded and diced
- A few dashes hot sauce (more if you like it spicy!)
- Salt and ground black pepper
- 1 shot of silver tequila
Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.(Carefully pour in shot of tequila, scraping up brown bits on the bottom of the pan, and let alcohol burn off).
Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve.