Wednesday, October 25, 2017

Crave Wednesday: Grilled Corn on the Cob with Roasted Jalapeno Butter

One of the great things about fall is that there are fall festivals just about every weekend.  And they're all so different.

The first one we went to was at Thatkid's school.  Basically we hardly saw home all night as he ran off with his friends.  Which is a little nerve-wracking when you're talking about a 6 year old and hundreds of children.

There were lots of games and crafts for the kids to do and the adults kind of hung out together as our children wreaked havoc.

The following weekend was the town street festival. Lots of vendors and spin-the-wheel type things for the kids.  The bonus of this one was we got to see a bunch of new restaurants that have opened on our main drag.  And we've tried all of them since that time!

Last weekend was our last fall festival that I know of.  A friend posted about it on Facebook and it seemed like something that would be a lot of fun, so we decided to bring our kids.  It was great - all the things that you love about fairs offered for free!

There was face painting with one of the most talented face painters I have ever encountered.

A caricature artist.  Thatbaby was all in from the start.  Thatkid didn't initially want to do it, but then came up with the idea of doing it with his friend.

They also had great photo spots set up for all your social media needs.

One of the initial draws was the train ride, which turned out to be a pretty big train!

The kids snacked on apple juice and cookies and then posed for a couple silly pictures, which were taken by a photographer who emailed them to us.

The only thing that would have made these festivals better is if we had gotten fall weather to go with them.  It was almost 100 degrees during the daytime festivals.

Upshot is there is a perfect food to bridge the gap between summer weather and fall activities - corn!  Corn is one of those foods that transitions seamlessly from summer salads to fall mazes.  It straddles the seasons.  Grilled corn is sweet, topped with jalapeno butter makes it less so.  Just like this weird mix of seasons, the mix of sweet and spicy straddles two taste sensations.

Grilled Corn with Roasted Jalapeno Butter (from Cooking Light)
1 jalapeno pepper
7 tsp unsalted butter, softened
1 tsp grated lime rind
2 tsp honey
1/4 tsp salt
6 ears shucked corn
  1. preheat grill to medium high heat. Place jalapeno on grill rack coated with cooking spray. Cover and grill 10 minutes until blackened and charred, turning occasionally. Place in small paper bag and fold to close tightly. Let stand 5 minutes.  Peel and discard skins, cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapenos.
  2.  Combine jalapenos, butter, lime rinds, honey, and salt in a small bowl. Stir well.
  3.  Place corn on grill rack.  Cover and grill 10 minutes or until lightly charred, turning occasionally.
  4. Place corn on serving plate and brush with jalapeno butter.


  1. Yeah it is crazy to me that you are still eating corn...but this weather has been crazy!! I think it dipped blow sixty here for ONE DAY. Unheard of.

  2. The weather is crazy hot here too! I can't decide whether I should go to the beach or stay home for sunbathe.