4 corn on the husk

4 tablespoons softened butter

1/2 green jalapeno, diced finely

1/2 red jalapeno, diced finely

1 tablespoon honey

2 tablespoons cotija cheese

2 tablespoons cilantro chopped


To a food processor, add the butter, jalapenos and honey. Give it a quick pulse just to combine everything. Set aside.

Leave some of the leaves of the corn to protect it on the grill from burning too much.

Roast until done. About 10-13 minutes. As soon as you remove the corn from the heat, using a brush slather on the Jalapeno Honey Butter.

Sprinkle with cheese and cilantro.







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