1 stick Grassland butter, softened
6 ears corn
2 jalapeno chiles
1 garlic clove, minced
Salt and pepper to taste
2 teaspoons parsley leaves, minced
Using a small knife, scrape out the seeds of the jalapenos. Coarsely chop the peppers and transfer them to a medium bowl. Add the butter, garlic, salt and pepper to taste, and parsley. Mix together until combined.
Spoon onto a sheet of wax paper, and roll into a log. Freeze butter until chilled, at least 30 minutes.
Preheat your grill to medium-high. Brush the corn cobs with olive oil. Grill each side 6-7 minutes, turning occasionally until the corn is tender, around 15 minutes. Transfer the ears to a platter. Remove chilled butter and cut into 1 inch pieces. Serve over corn.
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