Grilled Zucchini
Alexa Weibel
359 ratings with an average rating of 4 out of 5 stars
359
15 minutes, plus grill heating
Grilled Corn With Jalapeño-Feta Butter
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ½cup unsalted butter (1 stick), softened
- 1jalapeño, seeded and finely chopped
- ¼cup crumbled feta
- 2tablespoons chopped fresh cilantro, basil or dill
- 1large garlic clove, finely grated or mashed to a paste
- ½teaspoon fresh lime or lemon juice
- ¼teaspoon kosher salt
- ¼teaspoon ground coriander
- 6ears corn, shucked
- Olive oil, for grilling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
257 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 4 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
- Step 2
Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
- Step 3
Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
- Step 4
Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.
Private Notes
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Cooking Notes
James
Do you grill the corn in the parchment?
Haven
I thought the same at first, but no. The parchment only holds the butter mix so it can be chilled (note the used parchment in the photo). The corn is grilled naked.
Teresa
If your teeth are not what they once were - use corn "off" the cob. Just cut grilled corn off cob and put cheese-butter on top before serving. Works great for folks with braces also.
Farina McKenzie
I grilled the corn and some zucchini and then chopped them up and cut corn off of ear and put the jalapeno feta butter as the dressing - soooooo good!!!
Claire L.
Incredible! I threw all the ingredients in the food processor, pulsed until I achieved the desired consistency. (Plus then I didn't have to even chop the jalapeno after deseeding it, nor did I have to chop the garlic or ciliantro.)
ijb
nice way to spice up corn in the summer
dimmerswitch
Recipe specifies rolling the remarkably delicious compound butter in individual serving size parchment packets because, I imagine, it was part of a covid-safe strategy timeframe for keeping diners more safely distanced. But this is a great compound butter to treat as I do all compound butters and that is to roll it in one parchment candy-wrapper packet, then when firm cut in coin-slices and freeze it in the parchment to pull out and use when needed. Great on corn and lots of other things!
Anne
Do you only use one herb?
Claire L.
Incredible! I threw all the ingredients in the food processor, pulsed until I achieved the desired consistency. (Plus then I didn't have to even chop the jalapeno after deseeding it, nor did I have to chop the garlic or ciliantro.)
ckwrites2
The compound butter is ridiculously good. Obviously very flexible. Too much of a mouthful just add more butter.
Carter
The Times publishes too many recipes featuring feta. Enough with the feta!
sweet corn with feta butter
Chilled butter did not go smoothly on corn!
EugeniaH
Ooh Ooh Ooh!!! So good! I just softened some butter & added the feta & jalapeno (no garlic) & lime juice & put it on the table. It was really really good & took me 2 minutes just before we ate - that's when I remembered it.
JohnA
Does the raw garlic flavor "blend" in ? How would roasted garlic taste in the recipe?
Melissa Nagy
Made this butter on July 4 for our grilled corn and it was super delicious. We were also making grilled oysters and used this on some of the oysters. It was our favorite of all the oyster butters we tried. Planning to use the remaining butter with grilled salmon tomorrow. Another home run from @clarkbar
Marla
Don't be like me. Wear gloves when you remove the seeds and membranes and then chop the jalapeno. Hours later, I'm still suffering. I will get over it. This is incredibly delicious. The slightly acidic and sour notes from the lime juice are enhanced by sprinkling some Tajin seasoning over the corn prior to grilling. Try it, you'll like it.
Farina McKenzie
I grilled the corn and some zucchini and then chopped them up and cut corn off of ear and put the jalapeno feta butter as the dressing - soooooo good!!!
Bernadette
This is so addictive; was the perfect accompaniment to my 4th of July grilled corne.
Sallie
Memo to myself: Each little log inside 7.5" squares of parchment paper weighed 38-40 g.
JG
Another note - this amount of butter served 10 people/ears of corn from a collective bowl with a little left over. I know the goal of parchment was social distancing dinner, but wanted to mention it for those wondering.
Karen
Echoing JG's comments - a delicious 4th of July hit! Used basil and one medium jalapeño, the heat was light/medium. Portions are quite large - we served half (froze the other half) for 5 people and had leftovers. The social-distancing parchment step was a bit fussy, so will skip next time. Thank you Melissa!
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