I came up with this recipe several years ago when my husband developed an affinity for the flavour of jalapeno peppers.
We had an abundance of peppers on hand along with late summer corn.
Since then, they've become a family tradition come summer and early fall - often served with creole rubbed grilled pork, and twice baked potatoes.
It's a simple recipe with big flavour.
Better still, it can be made ahead.
Here's what you do...
In a medium bowl mix together:
- 1/2 cup softened butter
- 1 finely diced jalapeno pepper
- 1 sliced green onion
- 2 Tbsp finely diced sweet red pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
|The colours of late summer in a bowl|
Add the juice of one whole lime
And mix everything together.
Using your hands, massage evenly into four cobs of corn and then wrap in tinfoil.
|Can be made ahead at this point, refrigerated and grilled later|
For PRINTABLE RECIPE click HERE