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Barbecue, Mexican | |
| 2 jalapeno chiles 8 tablespoons (1 stick) unsalted butter, softened 1 garlic clove, minced 2 teaspoons minced fresh parsley leaves Salt and freshly ground black pepper 4 ears fresh corn, husks and silks removed 1 cup crumbled queso fresco cheese* *Queso fresco is a fresh cheese found at Latin markets. A mild feta could be substituted. | |
| Prepare a grill or grill pan to high heat. Grill the jalapenos, 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 high heat. Using a small paring knife, peel the jalapenos. 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 jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week. Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve. | |
Unrated | |
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