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Categories:Viewed: 46 - Published at: 2 years ago
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*
- *Queso fresco is a fresh cheese found at Latin markets. A mild feta could be substituted.
Method
- 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.
