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!
(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!