| Level: | Easy |
| Total: | 1 hr |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 jalapeno chiles
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 garlic clove, minced
- 2 teaspoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- 4 ears fresh corn, husks and silks removed
- 1 cup crumbled queso fresco cheese*
Instructions
- Prepare a grill or grill pan to high heat.
- Grill the jalapenos, 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 jalapenos. 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 jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno 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 jalapeno butter, sprinkle with queso fresco, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 36 g |
| Saturated Fat | 21 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 95 mg |
| Sodium | 401 mg |
Reviews
I love the butter. Its great not only on corn, but toast and a nice warm tortilla
Yum Yum Yum! Not only is this great with the corn, but the butter is so good, we’ve been using it on everthing. Try it with other veggies, chicken, potatoes almost anything. Last night we grilled some steaks and topped it with the butter and cheese and OMG so goooodddd!
yummy
The BEST butter, ever! My granddaughter & I made this for our corn, but now, we put it on everything!
I don’t understand why Marcela’s shows and receipe’s are not posted on this web site. Why give her a show if you won’t post them!
VERRY tasty dish. The second time I made this, I chopped the jalapenos finely instead of coarse. This goes great with Marcela’s Mexican Rice recipe and/or her recipe for Spicy Surf-N-Turf Trio.
I’m so glad FN brought back Marcela! I just love her authentic Mexican cooking! She puts the HOT in chile when it comes to good Mexican feel good food. Can’t wait to watch tomorrows show.
When I saw her little blue advertisement in the bottom right corner of my tv screen, it was music to my ears! Your’e the best Marcela!
The butter has a really good flavor and a nice kick, and is so tasty on the corn. The butter is also good on oven toasted french bread. I plan to make this again on the 4th of July.
I made this for a Memorial Day bbq and my friends who grew up in the midwest devoured the corn. The fire from the BBQ softens and sweetens the chiles. The spiciness of the butter was between mild and medium. I have made this recipe twice and I used jalapenos and Joe Parker NM Chiles. It came out fabulous both times. I found it much easier to butter the corn once I cut it from the cob. Word to the wise would be to wear gloves when handling the chiles.
This Jalapeno Buttered Corn was a complete HIT at my bbq yesterday! Everyone loved it! It gave a very unique flavor that I’ve never tasted before. I’m always looking for a new way to kick up corn and that was by far my absolute FAVORITE! I will be making this recipe over and over again this summer! YUMMY!