1/2 cup of unsalted butter
1 jalapeno, seeded and finely chipped
1/2 teaspoon of minced garlic
4 ears of corn
1. Finely chop jalapeno pepper.
2. In a small sauce pan combine butter, jalapeno, and garlic. Cook over low heat until butter melts. Season with salt and pepper.
4. Place foiled corn on grill and grill for 15 minutes.
5. Once they are tender, remove corn from foil and place on platter. You can cut the cobs in half or quarters and place on a dish and drizzle remaining jalapeno-garlic butter sauce.