Southwestern Spicy Corn
1 stick of butter
2 Tablespoons of Salty Iguana Habanero Mix
1 small jalapeno (seeded and diced)
1 clove of garlic
1 teaspoon sweet paprika
6 ears corn on the cob
Salt to taste
Combine butter, lime, jalapeno, Bloody Mary mix, garlic, and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place roll in the freezer until ready to serve.
Cook ears of corn by either boiling, grilling or steaming. Remove butter from freezer and cut disks out of it. Rub onto corn and season with salt.
Chefs Note: The butter is also spectacular to use with scallops.