Grilled Corn on the Cob with Roasted Jalapeño Butter


Grilled Corn on the Cob with Roasted Jalapeño Butter

Yellow corn is great source of lutein and zeaxanthin and ½ cup of cooked corn has 1.8 grams of beneficial pigments combined per serving. These naturally occurring yellow pigments are lost during ARMD, but research shows that older adults who boost their blood levels of lutein and zeaxanthin through eating foods like corn and other carotenoid-rich fruits and vegetables significantly reduced their risk of losing these pigments.  One study even found that women who ate the most fruits and vegetables, including yellow corn, reduced their risk of developing cataracts. To boost the absorption of the eye-friendly pigments in corn, be sure to enjoy corn as part of a meal that provides some dietary fat like olive oil, walnuts, or salmon. 

Source: www.cookinglight.com

 

Ingredients

  • 1 jalapeño pepper
  • Cooking spray
  • 7 teaspoons unsalted butter, softened
  • 1 teaspoon grated lime rind
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 6 ears shucked corn

How to make it:

1. Preheat grill to medium-high heat.

2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.


Date Published: 
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