5 jalapenos
6 corn on the cob (in the husk)
4 garlic cloves.
1 lb. sweet butter
2 oz. olive oil
Procedure:
Dice the jalapenos and the garlic. Heat the oil on a pan and cook the jalapenos and the garlic until they get a light brown color, add the butter and let it melt. Let it cook for 10 minutes at low heat. For the corn, soak for at least 5 hours in the husk before putting the corn on the grill. After cooking, peel the corn and dunk it in the jalapeno garlic sauce, and enjoy.
6 corn on the cob (in the husk)
4 garlic cloves.
1 lb. sweet butter
2 oz. olive oil
Procedure:
Dice the jalapenos and the garlic. Heat the oil on a pan and cook the jalapenos and the garlic until they get a light brown color, add the butter and let it melt. Let it cook for 10 minutes at low heat. For the corn, soak for at least 5 hours in the husk before putting the corn on the grill. After cooking, peel the corn and dunk it in the jalapeno garlic sauce, and enjoy.
Recipe Type: Authentic
Submitted By: Damian Avila (Assistant Pit Master)
Photograph Retouched By: Recipe Spy
Original Photograph By:
Photograph Retouched By: Recipe Spy
Restaurant: Lockhart Smokehouse, 400 W Davis St, Dallas, TX
Source: http://sidedish.dmagazine.com/2013/07/01/your-fourth-of-july-guide-4-dallas-chefs-favorite-cookout-recipes/