Disclosure: I'm a Mike’s VIP sponsored blog partner, but all opinions are my own. Please see below for additional disclosure.*
Today I'm teaming up with Mike's Hard Lemonade** to bring you a summer grilling pairing I can't seem to get out of my mind: smoky, sweet grilled corn with jalapeño butter and just a touch of salty, crumbly cheese (I used cotija, but feta or even Parmesan would work just fine)
and refreshing hard lemonade.
The spicy, juicy corn, coated in spicy, salty butter is a perfect side dish to a grilled spread (though, honestly, I've had it with a giant salad for dinner on more than one occasion), and the cold, bright lemonade serves as the ultimate complement. I topped the corn with a shower of fresh cilantro (as I do just about everything), but if you are averse, you could definitely use parsley or even thinly snipped chives.
Mike's Hard Lemonade is one of the sponsors of the Boot Campaign, which supports men and women who serve in the United States Military. If anyone deserves a cold, refreshing lemonade, it's these brave people, and therefore, I dedicate this pairing to each and every one of them.
For more information about Mike's partnership with the Boot Campaign, check out this video.
*I was compensated by Mike's Hard Lemonade for this post, but the opinions and recipe are my own.
**Please consume alcohol safely and legally.
- 4 ears corn, shucked, cleaned and halved $2
- 3 tbsp unsalted butter $1 for a stick
- 1/2 jalapeño, diced finely $0.50
- pinch salt Pantry
- few sprigs cilantro, chopped $1 for a bunch
- juice and zest of 1/2 lime $0.50
- 2 tbsp crumbled cotija, feta, or grated Parmesan cheese $3 for 4 oz.
- Heat a grill or grill pan over high heat. Grill corn pieces for 2 minutes on each side, or until light charring develops.
- While corn grills, melt butter in a small sauce pan. Add jalapeño, salt, lime, cilantro, lime juice and zest and remove from heat.
- Drizzle butter mixture over grilled corn pieces. Garnish with cotija or feta.