Grilled Corn with Pepper Jelly Butter
By AuntieGooper
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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
Details
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 4ths.
For the butter:
Place the softened butter into a bowl with pepper jelly & 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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