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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!

Prep
Cook
Serves 4people
Ingredients
2
jalapeño chiles
8
tbsp (1 stick) unsalted butter, softened
1
garlic clove, minced
2
tsp minced fresh parsley leaves
salt and freshly ground black pepper
4
ears fresh corn, husks and silks removed
1
cup crumbled queso fresco cheese
queso fresco is a fresh cheese found at latin markets. a mild feta could be substituted
Directions
1.
Prepare a grill or grill pan to high heat.
2.
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.
3.
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.
4.
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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