Grilled Corn on the Cob with Roasted Jalapeno Butter

This is SO GOOD. The tang of the lime juice mixed with the sweet of the honey, the spicy of the jalapeno, and the little bit of salt makes a flavor explosion! I can't wait for Jim to come home so I can make it for him!

Yield: 6 servings (serving size: 1 ear corn)

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

Preparation:
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.

Nutritional Information:
Calories: 124
Fat: 5.5g
Saturated fat: 3g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.7g
Protein: 3g
Carbohydrate: 19.2g
Fiber: 2.5g
Cholesterol: 12mg
Iron: 0.5mg
Sodium: 113mg
Calcium: 4mg