Grilled Corn-on-the-cob with Pepper Seasoning

By Wollygator

To roast bell pepper, place on baking sheet; broil in oven until blistered and charred. Put in heavy plastic or paper bag, seal; let set for 20 minutes. Peel skin; don't worry if all the charred oparts don't come off. (If you don't have time to roast the pepper, purchase roasted peppers or omit peppers entirely.)

Ingredients

• 1 red bell pepper, roasted, peeled, seeded and diced (optional)
• 1 tablespoon margarine
• 1/4 cup chopped fresh cilantro (optional)
• 2 tablespoons chopped green onions (scallions) or chives, snipped
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon tabasco pepper sauce (optional)
• 4 ears fresh sweet corn

Preparation

Step 1

Preheat outdoor grill.

1. In a blender or food processor, combine the red pepper, margarine, green onions and cilantro (optional). Add salt, pepper and tabasco, if desired.

2. Husk and clean the corn. Plase each ear individually in the center of a piece of aluminum foil, shiny side up. Coat each ear with a quarter of the pepper seasoning mixture. Wrap the foil around the corn, making sure the ear is well sealed by the foil. (Refrigerate until ready to grill.)

3. Place corn on grill near the edges or cooler areas. Grill until tender, turning frequently, about 10 to 15 minutes. Carefully unwrap the corn and serve.