Grilled Corn With Jalapeño-Lime Butter

• 3/4 cup butter, softened
• 2 large jalapeno 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

1. Combine first 4 ingredients, and shape into a 6-inch log; wrap in wax paper or plastic wrap, and chill 1 hour.
2. Rub corn with olive oil; sprinkle evenly with salt and pepper.
3. Grill, covered with grill lid, over high heat (400u0b0 to 500u0b0), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
4. Sweet-Hot Ketchup: Stir together 1 cup ketchup, 3 tablespoons lime juice, 2 tablespoons honey, 1 teaspoon grated lime rind, and 1 teaspoon chipotle chile pepper seasoning until blended. Cover and chill 2 hours. Makes 1 1/3 cups; Prep: 10 min., Chill: 2 hrs.

butter, peppers, lime rind, lime juice, corn, olive oil, kosher salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/grilled-corn-with-jalapeo-lime-butter (may not work)