Jalapeno Lime Roasted Corn
8 large ears corn with husks
8 tablespoons H-E-B Butter or H-E-B Olive Oil
2 limes for juicing
4 large jalapeño peppers, seeded and chopped
8 sheets 12x12-inch squares of H-E-B Aluminum Foil
Gently pull down the husk from the ears of corn and remove the corn silks.
Combine melted butter or oil and juice of limes in a small bowl.
Brush the lime juice mixture over corn and sprinkle with Salt and fresh cracked black pepp
Sprinkle each ear of corn with chopped jalapeño pepper and pull husk back over ear of corn
Wrap each ear of corn in foil and seal tightly.
Keep refrigerated until ready to grill.
Prepare charcoal or gas grill for cooking (375 degrees F).
Grill foil sealed corn, turning occasionally, for 15 to 20 minutes.
No Nutritional Information Available