Ingredients for 8 servings
For the Corn:
8 ears fresh corn
Freshly ground black pepper
Kosher salt
For the Red Pepper Butter:
½ teaspoon balsamic vinegar
1 clove garlic, minced or pushed through a garlic press
1 stick of butter, softened to room temperature
1 teaspoon chopped fresh oregano
2 red bell peppers
Extra virgin olive oil
Freshly ground black pepper
Kosher salt
8 ears fresh corn
Freshly ground black pepper
Kosher salt
For the Red Pepper Butter:
½ teaspoon balsamic vinegar
1 clove garlic, minced or pushed through a garlic press
1 stick of butter, softened to room temperature
1 teaspoon chopped fresh oregano
2 red bell peppers
Extra virgin olive oil
Freshly ground black pepper
Kosher salt
Directions
To Prepare the Corn
Fill a large stockpot with cold water. Peel back the husks of the corn (keeping them intact) and remove the silk from the corn. Smooth the husks back over the kernels of corn and soak the ears in the pot of water for at least 30 minutes. Place a heavy dish or plate on top to keep them submerged.
You can also soak them in your kitchen sink.
While the ears are soaking, heat your grill to medium temperature.
When the grill is up to temperature and the ears have soaked, grill the corn – turning every few minutes – until the husks are slightly charred (about 10-12 minutes) and the corn is tender.
To serve, peel back the husks and slather on the Roasted Red Pepper Butter (follow steps below). Season with salt and pepper as desired. Serve immediately.
For the Red Pepper Butter
Preheat your gas grill to a high temperature.
Wash and dry the red bell peppers, leaving them whole. In a medium bowl, coat the peppers with olive oil.
Place the red peppers on the hottest part of your grill. Close the cover and let the peppers roast, turning occasionally, until the skin is blistered and blackened all over (about 10-15 minutes).
Remove the peppers from the heat and place into a gallon-size zipper seal bag. Allow the peppers to steam and the skin of the peppers to loosen (about 15 minutes).
Once the peppers have cooled, peel the skin and remove the core and the seeds inside the peppers.
Place the roasted peppers into the bowl of a food processor and add the garlic, oregano, balsamic vinegar, salt and pepper. Process briefly. Then add the softened butter and process again – mixing until all ingredients are completely combined.
Pour into a small serving bowl and serve with Grilled Corn on the Cob (follow steps above).
Fill a large stockpot with cold water. Peel back the husks of the corn (keeping them intact) and remove the silk from the corn. Smooth the husks back over the kernels of corn and soak the ears in the pot of water for at least 30 minutes. Place a heavy dish or plate on top to keep them submerged.
You can also soak them in your kitchen sink.
While the ears are soaking, heat your grill to medium temperature.
When the grill is up to temperature and the ears have soaked, grill the corn – turning every few minutes – until the husks are slightly charred (about 10-12 minutes) and the corn is tender.
To serve, peel back the husks and slather on the Roasted Red Pepper Butter (follow steps below). Season with salt and pepper as desired. Serve immediately.
For the Red Pepper Butter
Preheat your gas grill to a high temperature.
Wash and dry the red bell peppers, leaving them whole. In a medium bowl, coat the peppers with olive oil.
Place the red peppers on the hottest part of your grill. Close the cover and let the peppers roast, turning occasionally, until the skin is blistered and blackened all over (about 10-15 minutes).
Remove the peppers from the heat and place into a gallon-size zipper seal bag. Allow the peppers to steam and the skin of the peppers to loosen (about 15 minutes).
Once the peppers have cooled, peel the skin and remove the core and the seeds inside the peppers.
Place the roasted peppers into the bowl of a food processor and add the garlic, oregano, balsamic vinegar, salt and pepper. Process briefly. Then add the softened butter and process again – mixing until all ingredients are completely combined.
Pour into a small serving bowl and serve with Grilled Corn on the Cob (follow steps above).
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