Grilled Corn With Pepper Jelly Butter
Country music group Little Big Town's Kimberly Schlapman shares her recipe for sweet and spicy corn.
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.
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