With sweet corn season winding down in Northeast Ohio, you’ve got to be sure to make the most of it! This Mexican-inspired recipe will dress up your favorite corn with some spice and plenty of flavor.
This recipe is courtesy of Rachael Ray.
- 1 stick butter
- 1 lime, juiced and zested
- 1 small jalapeno, seeded
- 1 clove garlic
- 1 teaspoon sweet paprika
- 6 ears corn on the cob, husked
- 1 slice bread, of any kind
- Coarse salt
Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)