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"

Reviews & Comments 3

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    " It was excellent "
    coffeebean53 ate it and said...
    Bookmarked, copyed and saved. Love the flavor combinations in this recipe.
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  • linebb956 10 years ago
    Great post, except for one thing.. I already made my trip to the store.. now I have to go back.. were grilling tomorrow.. Thanks for the post!
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  • chefmeow 10 years ago
    Yummy. Sounds fabulous. Will be making this as soon as I can get my hand on sone good corn. Thanks for posting.
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