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Grilled Corn with Creole Butter

Source of Recipe


Food & Wine, May 2000






List of Ingredients



• 7 Tbsp unsalted butter, softened
  
• 1 Tbsp minced red bell pepper
  
• 2 tsp finely chopped basil
  
• 1 tsp minced jalapeño
  
• Kosher salt and cracked pepper
  
• 6 ears of corn, shucked
  
• Vegetable oil, for brushing
  






Instructions



1. In a small bowl, blend the butter with the bell pepper, basil, jalapeño, and a generous pinch each of salt and pepper. Wrap the butter in plastic, forming it into a 4-inch log, and refrigerate until firm, about 3 hours or for up to 3 days.
   
   
2. Light a grill. Lightly brush the corn with oil and grill over moderately high heat, turning, until tender and charred all over, 10 to 12 minutes. Slice the butter into pats and serve with the corn.
   
   Serves 6
   
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   NOTE:
   
   The fiery Creole butter would also be delicious with grilled fish and steaks.