Grilled Corn on the Cob with Thyme Roasted Red Pepper ButterFrom coffeebean 8 years ago
- 4 oz. (1/2 cup) unsalted butter, softened to room termperature. shopping list
- 2 jarred roasted red peppers, drained well, patted dry, and finely chopped (1/2 to 2/3 cup) shopping list
- 1 large shallot, minced (1/4 cup) shopping list
- 1 1/2 Tbs. sherry vinegar shopping list
- 1 Tbs. chopped fresh thyme shopping list
- 2 tsp. kosher salt shopping list
- 1/2 tsp. freshly ground black pepper, more as needed shopping list
- 8 ears corn, shucked shopping list
- 2 Tbs. olive oil shopping list
How to make it
- Put the butter, red peppers, shallot, vinegar, 2 tsp. of the thyme, 1 tsp. of the salt, and the black pepper in a food processor and pulse until blended (its fine if its still slightly chunky and looks a little separated).
- Transfer to a large piece of plastic wrap and roll tightly, twisting the ends so the bundle acquired a sausage shape.
- Store in the refrigerator for up to 1 week.
- When ready to grill the corn, slice the butter into 1/3-inch-thick rounds.
- Heat a gas grill to medium or prepare a low characoal fire. If desired, cut each ear of corn in half.
- Toss the corn with the oil, the remaining 1 tsp. salt, and a few grinds of black pepper.
- Put the ears on the grill and if using gas, reduce the heat to medium low.
- Cover and grill the corn, turning every couple of minutes, until browned all over and tender, about 15 minutes.
- Transfer to a large platter, top with about half of the butter and the remaining 1 tsp. thyme.
- Serve, passing the remaining butter on the side.
- Source: "Fine cooking", July 2007, "Grilling for a Crowd"