Recipe of the Week!

July 22, 2010

One of the foods I look forward to most during the summer is fresh corn on the cob.  The markets are stocked with large, juicy cobs that are locally grown.  Corn can be prepared in a myriad of ways, but sometimes the simplest way really satisfies.  I shuck and clean the corn, then place the cobs directly on the grill over medium heat.  They need about 25-30 minutes, depending on the size, to get nice and tender, and I turn them every 5 minutes or so to get them nicely browned on all sides.  But then what?  Corn goes great with a wide variety of sauces, or just butter or olive oil.  Last night I made a very tasty butter in a short amount of time, and I liked it so much that it’s this week’s Recipe of the Week!  The spice of jalapenos balanced with the sweetness of honey and the salt from the butter make a winning combination.  Remove the jalapeno seeds for a less spicy flavor.  Enjoy!

Jalapeno-Honey Butter

(for 4 ears of corn)

4 tbsp. butter, softened

1 jalapeno, stemmed and diced

2 tbsp. honey

Place butter, jalapeno and honey into a small food processor.  Pulse until well blended.  Scrape into a small bowl.  Brush on to cooked corn cobs.  Eat!


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