Step 1
Prepare the butter by lighting an outdoor grill to medium-high heat. Add the peppers directly onto the grill grates and grill for about 5-7 minutes, or until charred on all sides. Remove from the heat and let the peppers cool for about 10 minutes. When cool enough to handle slice the peppers in half and removed the seeds. Dice the peppers and add them to a bowl along with the butter, honey and salt. Mix until well combined.

Step 2
Place the corn on the (already preheated) grill. Cover, and cook until lightly charred, turning occasionally. About 10 minutes.

Step 3
Place corn on a serving platter and brush with the jalapeño-honey butter and sprinkle with chili powder, Cotija cheese, cilantro and a pinch of salt.

Notes

*Store extra butter in the fridge for two weeks

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.