This easy summer side dish gets all of its flavor from our Mezzetta® Sliced Hot Jalapeño Peppers. Quick and easy to make, it’s the perfect addition to any summer barbecue!


Makes 8 servings 1x 2x 4x
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1/4 cup Sliced Hot Jalapeño Peppers * diced
  • 1 lime zested
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped cilantro
  • Salt and pepper to taste
  • 8 ears of corn husks and silks removed
  • Lime wedges for serving


  1. In a small mixing bowl, add the room temperature butter, diced Mezzetta® Sliced Hot Jalapeño Peppers, lime zest, garlic powder, cilantro and salt and pepper to taste. Mix together until combined and set aside. The butter can be made up to 1 day in advance.
  2. Heat an outdoor grill or grill pan over high heat and add the corn, turning often until lightly charred all over, about 8-10 minutes. Season with salt and pepper to taste.
  3. Transfer the corn to a large platter and serve with lime wedges and the jalapeño lime butter on the side.
  4. Enjoy!

Chef's Note

*For less heat use our Mezzetta® Sliced Tamed Jalapeño Peppers