Jalapeno Buttered Corn

• 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.

1. Prepare a grill or grill pan to high heat.
2. Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes.
3. Transfer them to a cutting board and let cool for 5 minutes.
4. Keep the grill on high heat.
5. Using a small paring knife, peel the jalapenos.
6. Scrape out and discard the seeds and veins.
7. Coarsely chop the chiles and transfer them to a medium bowl.
8. Add the butter, garlic, and parsley and mash together.
9. Season the jalapeno butter with salt and pepper, to taste.
10. Put a square piece of plastic wrap on a work surface.
11. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log.
12. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
13. 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.
14. Transfer the ears to a platter.
15. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

jalapeno chiles, unsalted butter, garlic, parsley, salt, corn, fresco cheese, feta could

Taken from www.foodnetwork.com/recipes/marcela-valladolid/jalapeno-buttered-corn-recipe.html (may not work)