Ingredients
The following ingredients have 1 Servings
- 4 ears of fresh corn (about 3 pounds), (husks and silk removed)
- 1 large roasted jalapeño pepper (about 2 ounces), (seeds removed, finely chopped)
- 1½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey*
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instruction
- Prep grill, corn and pepper. Preheat the barbecue grill (or stove top grill), and place the corn on a foil-lined sheet pan. Cut the jalapeño pepper in half, lengthwise, remove the seeds and place the halves on the same sheet pan. Drizzle everything with the olive oil. Move the corn and pepper around (flipping them over), to be sure everything is well coated.
- Grill. Once the grill is very hot, add the corn and jalapeño halves. (If they don't sizzle when they hit the grill, wait until it's hotter.) Turn the corn and pepper often with metal tongs to char and cook evenly, about 10 minutes total.
- Remove kernels, chop pepper and season. Once the corn is cool enough to touch, but still warm, cut the kernels off their cobs and add them to a large mixing bowl. Finely chop the pepper and add it, along with the remaining ingredients and stir to blend. (It's easiest to cut the kernels off horizontally -- don't stand the cob on their ends to do it.)
