Grilled Corn with Jalapeño-Lime Butter

3/4 cup butter, softened
2 large jalapeño peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
10 ears fresh corn, husks removed
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground pepper

Preparation:

Combine first 4 ingredients, and shape into a 6-inch log; wrap in wax paper or plastic wrap, and chill 1 hour.

Rub corn with olive oil; sprinkle evenly with salt and pepper.

Grill, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender. 

Serve with flavored butter.

Sweet-Hot Ketchup: 

Stir together- 

1 cup ketchup

3 tablespoons lime juice

2 tablespoons honey

1 teaspoon grated lime rind

1 teaspoon chipotle chile pepper seasoning until blended. 

Cover and chill 2 hours. 

Makes 1 1/3 cups; Prep: 10 min. 

Chill: 2 hrs.

Shared by Debbie McLean Warner