Split jalapeño chilies and remove seeds and white membrane; chop into ⅛ to ¼ inch pieces.
Melt 2 teaspoons of butter in a small pan over medium heat: sauté chilies and garlic: let cool slightly.
Combine chilies and garlic with softened butter, salt and grated lime zest.
Spread on cooked ears of corn.
Enter your zip code to find Challenge products near you.
Subscribe and get recipes, techniques, and special offers delivered monthly to your inbox.