Corn on the cob with jalapeno and lime

Votes: 1

How to Make - Corn on the Cob with Jalapeño and Lime

Time: 25 min.
Complexity: easily
Servings: 6

Whether you grill, steam, or sauté corn, this delicious butter recipe is perfect for any type. Make a paste of butter, jalapeño, lime, garlic, and paprika and freeze it. Once the corn is cooked, spread it on it and enjoy its delicious, creamy flavor, just the right amount of heat, with refreshing hints of lime and a hint of garlic. Incidentally, this butter can be used not only on corn but also in other dishes of your choice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g butter
Juice and zest of 1 lime
1 small jalapeno, seeded
1 clove of garlic
1 tsp sweet paprika
6 ears of corn, husked
1 slice of any bread
Coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, lime, jalapeno pepper, garlic, paprika, corn, white bread

Cooking the dish according to the recipe:

In a food processor, combine the butter, lime, jalapeño, garlic, and paprika and process until smooth. Place on waxed paper or plastic wrap and roll into a log. Freeze until ready to serve.
Boil, steam, or grill corn.

Cut the butter into discs and grate them over the corn, placing it on a slice of bread to make grating the hot corn easier. Season with salt (and hold on tight to the hot bread and butter so it doesn't get taken away!)

Categories:

recipe / Summer dishes / Picnic / Grill, barbecue / Grilled vegetables and fruits / Appetizers / Vegetable appetizers / / Rachael Ray