Grilled Corn With Pepper Jelly Butter

Country music group Little Big Town's Kimberly Schlapman shares her recipe for sweet and spicy corn.
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Cook time: 8 minutes | Yield: 4 Servings


  • 4 ears of corn, husked
  • Olive oil for brushing on corn
  • 1 stick unsalted butter, softened
  • 3 tablespoons apricot pepper jelly
  • 1 tablespoon parsley, chopped
  • Salt
  • Pepper


Preheat grill pan to medium heat. Brush olive oil on the corn and place on the grill. Keep turning the corn to char all sides. Cook for about 8 minutes. Cut corn into fourths.

For the Butter:

Place the softened butter into a bowl with pepper jelly and parsley. Season with salt and pepper. Mix well. Using plastic wrap, form a log and place it in the fridge to firm up. Cut as needed. Or place butter in a decorative Mason jar with lid. Place on hot corn to season.

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