Jalapeno Corn

Corn season is upon us in the Tri-State area, and nothing reminds me more of summer fun than Jersey Corn. The great thing about corn is there are a million and one things to do with it, and (in my opinion) it never gets old! Perhaps it helps that the corn season is only a few short months, but all that means is we have an obligation to make the most of it. So yes, you can grill corn, boil corn, bake corn, even microwave it, if you are in a rush; but what about getting creative? Corn is a great addition to meals, but can be turned into the highlight of the dinner table as well. My recent favorite way to cook corn and knock the socks off guests is whip up some Jalapeno Corn. This super easy recipe has become my go-to recipe of the summer, and is an awesome way to add fiber and nutritional value to a typically starchy side while simultaneously giving your metabolism a kick. Check out the shockingly easy (and inexpensive) recipe below!

Cost: $6 dollars

Jalapeno Corn grilled to perfection

Serves: 4

Ingredients:

• 4 ears of fresh (Jersey!) corn

• 1 jalapeno pepper, chopped

• 1/2 stick of butter

Recipe

1.     Place the butter in a small dish and melt in the microwave (usually 30-45 seconds)

2.     Add the chopped jalapeno to the butter

3.     Place the freshly shucked corn on 4 individual pieces of foil.

4.     Using a pastry brush, brush each piece of corn with butter and jalapeno. Don’t go overboard here, a lot goes a long way!

5.     Wrap the foil tightly around the corn

6.     Grill or bake the corn (if baking, set at 400 degrees Fahrenheit) for about 10 minutes or until cooked through. You can test the corn by carefully unwrapping and poking with a fork; the form should go in smoothly but crisp.

7.     Carefully remove the foil, serve and enjoy while hot!

If saving for later, cut the corn off the cob and store in the refrigerator.