Grilled Corn With Pepper Jelly Butter

By margiekyle

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

Preparation

Step 1

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.