Grilled Corn With Pepper Jelly Butter
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
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.