What is the Recipe About?
Grilled corn with roasted red pepper butter is a delightful and flavorful dish perfect for summer gatherings and barbecues.
This recipe highlights the natural sweetness of corn, enhanced by the smoky aroma of grilling. The roasted red pepper butter adds a rich, savory element that complements the corn perfectly, making it a standout dish that’s both simple and sophisticated.
How to Serve?
Serve this grilled corn hot off the grill, generously slathered with the roasted red pepper butter. Arrange the corn on a large platter, garnished with fresh chopped parsley or cilantro for a touch of color and freshness.
For an added layer of flavor, sprinkle with crumbled cotija cheese or a dash of smoked paprika. This dish pairs well with a variety of summer staples, making it a versatile addition to any meal.
How to Pair?
Grilled corn with roasted red pepper butter pairs wonderfully with grilled meats, such as steaks, burgers, or chicken. It also complements lighter fare like grilled fish or shrimp.
For beverages, consider serving with a crisp, cold beer or a chilled glass of Sauvignon Blanc, both of which balance the sweetness of the corn and the richness of the butter.
For non-alcoholic options, a refreshing iced tea or a citrus-infused sparkling water would be ideal.
Some Notes About the Recipe
- Corn Preparation: Choose fresh, in-season corn for the best flavor. Remove the husks and silk before grilling to ensure even cooking and a beautiful char.
- Roasted Red Pepper Butter: To make the butter, blend roasted red peppers with softened butter, a pinch of salt, and a touch of garlic powder. For a spicier version, add a pinch of cayenne pepper or smoked paprika.
- Grilling Tips: Grill the corn over medium-high heat, turning occasionally, until the kernels are tender and slightly charred, about 10-15 minutes. Brush with the red pepper butter during the last few minutes of grilling for extra flavor.
- Storage: Any leftover roasted red pepper butter can be stored in an airtight container in the refrigerator for up to a week. It’s also delicious on other grilled vegetables, toast, or even as a topping for baked potatoes.
Grilled Corn on the Cob with Thyme and Roasted Red Pepper Butter
Equipment
- Grill
- Aluminum foil
- Basting brush
- Small bowl
- Tongs
Ingredients
- 4 ears of corn husks removed
- 4 tablespoons butter softened
- 2 tablespoons roasted red peppers finely chopped
- 1 teaspoon fresh thyme leaves chopped
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together the softened butter, chopped roasted red peppers, and thyme leaves.
- Season with salt and pepper to taste.
- Spread the butter mixture evenly over each ear of corn.
- Wrap each ear of corn in aluminum foil, making sure it is tightly sealed.
- Place the foil-wrapped corn on the grill and cook for 12-15 minutes, turning occasionally.
- Remove corn from foil and grill directly for an additional 2-3 minutes to char the corn.
- Carefully remove from grill with tongs.
- Serve hot and enjoy!