Roasted Jalapeño Butter

Corn on the Cob



  1. Place a wire-rack on top of a gas-stove and ignite the burner. Pierce the jalapeño’s a couple of times with a toothpick and put them on the wire-rack directly above the flames. Roast and turn until blackened on all sides and leave to steam in a ziplock-bag to loosen the skin, about 5 minutes. Carefully scrape of the blackened outside of the jalapeño’s, deseed and roughly chop them.
  2. Place the butter, jalapeño, zest, salt and pepper in the bowl of a food-processor and process until smooth. Taste and adjust the seasoning if necessary.