Grilled Corn With Pepper Jelly Butter

Country music group Little Big Town's Kimberly Schlapman shares her recipe for sweet and spicy corn.
Related To:
KSS_corn1_h

KSS_corn1_h

Cook time: 8 minutes | Yield: 4 Servings

Ingredients

  • 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

Directions

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.

Keep Reading

Next Up

Grilled Creamed Corn

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a creamy, cheesy sauce over kernels of grilled corn.

Granny Beck's Apple Butter

Country music group Little Big Town's Kimberly Schlapman shares her recipe for butter made from apples and cider, and spiced with cloves, cinnamon and allspice.

Green Beans With Lemon Butter

Country music group Little Big Town's Kimberly Schlapman shares her recipe for sautéed beans with tossed with lemon zest.

Cornbread Muffins With Cajun Butter

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a basic cornbread muffin topped with a cayenne-brown sugar spread.