Thankfully, in Tijuana we don’t have to wait for summer to get the grill out. One of the benefits is that we can eat grilled corn on the cob any day of the year. Jalapeño butter is easy to make and adds the perfect finish to the slightly charred corn. If you have any left over, store it in the fridge for up to a week; it’s great on a baked potato or green beans.

　　

Ingredients

serves 4

　　2 jalapeño chiles

　　8 tablespoons (1 stick) unsalted butter, softened

　　1 garlic clove, minced

　　2 teaspoons minced fresh parsley

　　Salt and freshly ground black pepper

　　4 ears fresh corn, husks removed

　　1 cup crumbled queso fresco

　　

Step 1

Prepare a grill or grill pan to high heat.

　　

Step 2

Grill the jalapeños, 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.)

　　

Step 3

Using a small paring knife, peel the jalapeños. 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 jalapeño butter to taste with salt and pepper. Place a square piece of plastic wrap on a work surface. Spoon the jalapeño butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it for at least 30 minutes, until set, or for up to 1 week.

　　

Step 4

Grill the corn, turning it occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each one with pat of the jalapeño butter, sprinkle with queso fresco, and serve.

　　Fresh Mexico