Jalapeno-Lime Corn on the Cob

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Jalapeno-Lime Corn on the Cob


  • 4 tablespoons butter, at room temperature
  • 1 1/2 jalapenos -- 1 thinly sliced, 1/2 seeded and finely chopped
  • 1/2 teaspoon lime zest plus 2 tsp. juice
  • 4 ears corn, grilled
  • 2 ounces queso fresco, finely grated (about 1/2 cup)
  • 2 tablespoons fresh cilantro leaves


In a bowl, mix the butter, chopped jalapeno, and lime zest and juice; season. Spread the mixture all over the warm corn; top with the cheese, cilantro and sliced jalapeno.

As seen on Rachael Ray Every Day's July/August 2017 cover:

July/August 2016 cover