Ingredients
2 jalapeño chiles
½ cup butter
1 garlic clove, minced
1 lime, grate for peel and reserve juice
Directions
6 ears fresh corn, unhusked 1) Pull outer husks back on the corn to expose the silk. Remove the silk. Pull the husk back over the corn cob. Soak the corn in cold water for 20-30 minutes.
2) Prepare barbecue.
3) Grill chiles until charred on all sides. Remove from grill and place in a stainless steel or glass bowl then place a lid on the container. Allow to steam 5 minutes. Using small paring knife, peel chilies. Scrape out seeds and pale membranes; discard. Coarsely chop chilies; transfer to food processor.
4) Add butter, garlic, and lime peel; process until smooth. Add lime juice to adjust for consistency.
5) Season with salt.
6) Remove the corn from the water. Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
