Grilled Corn with Jalapeno-Garlic Butter

Sweet grilled corn kernels tossed with butter, jalapenos and garlic.

Course Side Dishes

Cuisine American

Keyword 4th of July Recipes, bbq, corn on the cob, fresh corn, garlic, garlic butter, grilled corn, jalapeno buter, jalapenos, memorial day

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 87kcal

Preheat your grill on the high setting.
Wrap the corn cobs in aluminum foil. Cook on hot grill for 15 minutes, turning occasionally. Corn is done when you peel back the foil and kernels look plump. Remove from heat. Allow to cool for several minutes.
Meanwhile, melt butter in a small sauce pan. Once melted add jalapeno and garlic and cook for 3 minutes or until jalapeno is softened.
Once corn has cooled enough to handle it, remove the aluminum foil. Holding the corn upright, use a sharp knife to cut the kernels from the cob. (Note: I would do this into a bowl so you don't have kernals flying everywhere. I learned the hard way). Once all of the kernels are cut from the cob, toss them with the butter mixture. Sprinkle with salt and pepper and serve.

If you want to keep the corn on the cob, you can simply brush the jalapeño garlic butter on each cob and sprinkle with salt and pepper.

Nutrition information for estimation purposes only.