Grilled Corn on the Cob with Thyme Roasted Red Pepper Butter
From coffeebean 17 years ago
- 15 minutes to make
- Serves 8
This is part of a "Summer party menu" which I found in the magazin "Fine Cooking" which I bought last week in the States, I will post the whole menu recipe by recipe. - The butter in this dish is at once sweet and tangy, a bright addition to plain old grilled corn on the cob.
Ingredients
- 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"
People Who Like This Dish 6
- kathydejong2004 Vancouver, CA
- billyr54 Scottsdale, AZ
- lailahusain London, GB
- coffeebean53 Charlotte, NC
- coffeebean Bern, CH
- dandelion Ashland, NE
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The Rating
Reviewed by 1 people-
Bookmarked, copyed and saved. Love the flavor combinations in this recipe.
coffeebean53
in Charlotte loved it
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