Grilled Corn With Red Pepper Butter

"Taken on Food Network"
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Mommy Diva photo by Mommy Diva
photo by Mommy Diva photo by Mommy Diva
Ready In:
1hr 5mins
Ingredients:
5
Serves:
8
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ingredients

  • 2 roasted red peppers, in a jar
  • 236.59 ml butter, softened (unsalted)
  • 4.92 ml paprika
  • salt and pepper
  • 8-10 ears of corn, shucked
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directions

  • Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.
  • Place the butter on a sheet of plastic wrap and roll into a cigar shape.
  • Place the butter into the fridge for 1 hour to set.
  • Preheat grill to 375°F/190°C or medium high heat.
  • Drizzle corn with oil and season with salt and pepper.
  • Cook corn on the grill for 4 minutes or until corn turns a bright yellow.
  • Remove from heat and serve with a ½ inch slice of the roasted pepper butter.

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Reviews

  1. Very good change to standard corn on the cob. I steamed my corn, and then discovered that I did not have the roasted red peppers in my pantry I thought I had. I substituted about 2 T. of green chilies, and it turned out great!
     
  2. Very yummy Butter for the corn! Lots of great flavor!! I used salted butter and didn't add extra salt. Thanks for posting!
     
  3. This was just delicious. I made as directed except to decrease the amount for the two of us. Very tasty butter sauce and perfect with the frozen corn on the cob that I had. Thanks Boomette1
     
  4. Delicious, easy and oh, so flavorful! The red pepper butter is divine! I used a couple spoonfuls of roasted red pepper tapenade I had on hand to speed things up and omitted the paprika and salt. I did have trouble getting mine to slice nicely, it crumbled, but no one minded, it was just that good! It may have been because I over softened my butter to blend it (it melted almost half of it) which may be the issue. YUMMY no matter what - we will definitely make this again!! Thanks for posting! PAC 2007
     
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