Grilled Corn on the Cob with Thyme and Roasted Red Pepper Butter
This delicious recipe combines the sweetness of corn on the cob with the savory flavors of thyme and roasted red pepper butter. Perfect for summer BBQs or as a side dish for any meal.
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!
Notes
For a spicier flavor, add a dash of cayenne pepper to the butter mixture.
You can also add grated Parmesan cheese to the butter mixture for a cheesy twist.
If you prefer, you can boil the corn before grilling for 5 minutes to ensure it is fully cooked before charring on the grill.