Corn on the Cob with Charred Jalapeño Garlic Butter

Ingredients

Charred Jalapeño Garlic Butter

• 3 garlic cloves, charred
• ¼ of 1 jalapeño, charred
• ½ cup unsalted butter (1 stick)
• ½ teaspoon garlic salt

Corn on the Cob

• 2 whole corn cobs, halved
• 1 rounded tablespoon (1 ounce) Charred Jalapeño Garlic Butter, melted
• Flaky salt (garnish)

Directions

1. In a mini food processor, blend the garlic and jalapeño down into a paste.
2. Add in the butter and garlic salt and combine until whipped. Set aside.
3. Grill corn until it reaches desired char and color.
4. Melt the butter in microwave for 10 seconds.
5. Brush the corn with melted butter and sprinkle it with flaky salt.
6. Serve immediately. Store in an airtight container in the refrigerator for up to 4 days.