INGREDIENTS
- 4 ears of corn, shucked
- 1 yellow wax chile or jalapeno
- 1/2 stick of butter or yogurt spread, room temperature
- Salt
- Grill the chile until black all around
- Remove and cover for 2 minutes
- Peel and mince chile, then stir into butter
- Grill corn straight up on a medium grill until browned on all sides
- Rub into the butter and sprinkle with salt
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