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Jalapeño Buttered Corn

In the mood for something different, try this…I know corn is not your favorite veggie, but it’s mine! This recipe will put a smile on your face. Let me know when you cook it, I’m coming over!

Serves 4people
jalapeño chiles
tbsp (1 stick) unsalted butter, softened
garlic clove, minced
tsp minced fresh parsley leaves
salt and freshly ground black pepper
ears fresh corn, husks and silks removed
cup crumbled queso fresco cheese
queso fresco is a fresh cheese found at latin markets. a mild feta could be substituted
Prepare a grill or grill pan to high heat.
Grill the jalapeños, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
Using a small paring knife, peel the jalapeños. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeño butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeño butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeño butter, sprinkle with queso fresco, and serve.

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