Grilled Corn on the Cob with Confetti Pepper Butter


This recipe was published in the St. Paul Pioneer Press on Sunday, July 30, 2017. It is adapted from “Red, White and ‘Que,” by Karen Adler and Judith Fertig; Running Press, 2017. The photo that accompanied the recipe was so eye-catching, I simply had to share this recipe!

Servings: 8
Ingredients:
1 Tablespoon Olive Oil
3 red, yellow and/or orange Bell Peppers, seeded and finely chopped * (See Note)
1 clove Garlic, minced
1/2 cup unsalted Butter (at room temperature)
1 Tablespoon finely chopped Flatleaf Parsley
1/4 teaspoon Coarse Salt
8 ears Sweet Corn, shucked, with silk removed
Directions:
1. Heat olive oil in a small saucepan on medium heat; cook peppers and garlic together 2 minutes or until the peppers are just starting to soften.
2. Remove from heat; cool to room temperature.
3. In a bowl, using a fork, mash the peppers with the butter, parsley and salt until well blended.
4. Spoon butter into a bowl, cover with plastic wrap. Chill completely until serving time.
5. Grill corn on a medium-hot fire for 5-6 minutes, turning frequently to create grill marks all over.
6. Serve on a platter and slather with the pepper butter.
*(Note: This recipe calls for mini sweet colored peppers. Larger sweet bell peppers can be used-use 1/2 of each, depending on the size. The remainder can be saved for a veggie tray or added to a green salad.)

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