Grilled Corn On The Cob With Roasted Red Pepper Butter

8 ears fresh corn Kosher salt Freshly ground black pepper

Fill a large stockpot with cold water. Peel back the husks of the corn (keeping them intact) and remove the silk from the corn. Smooth the husks back over the kernels of corn and soak the ears in the pot of water for at least 30 minutes. Place a heavy dish or plate on top to keep them submerged. You can also soak them in your kitchen sink. While the ears are soaking, heat your grill to medium temperature.

When the grill is up to temperature and the ears have soaked, grill the corn – turning every few minutes – until the husks are slightly charred (about 10-12 minutes) and the corn is tender. To serve, peel back the husks and slather on the Roasted Red Pepper Butter (see recipe below). Season with salt and pepper as desired. Serve immediately.

Roasted Red Pepper Butter: 2 red bell peppers Extra virgin olive oil Kosher salt Freshly ground black pepper 1 clove garlic, minced or pushed through a garlic press 1 teaspoon chopped fresh oregano ½ teaspoon balsamic vinegar 1 stick of butter, softened to room temperature

Preheat your gas grill to a high temperature. Wash and dry the red bell peppers, leaving them whole. In a medium bowl, coat the peppers with olive oil and salt and pepper. Place the red peppers on the upper rack of your gas grill away from direct heat (or if you don’t have an upper rack on your grill, turn off one of the burners). Close the cover and let the peppers roast, turning occasionally, until the skin is blistered and blackened all over (about 10-15 minutes).

Remove the peppers from the heat and place into a bowl. Cover the bowl tightly with plastic wrap to allow the peppers to steam and the skin of the peppers to loosen. Once the peppers have cooled, peel the skin and remove the core and the seeds inside the peppers. Place the roasted peppers into the bowl of a food processor and add the garlic, oregano and balsamic vinegar. Process briefly. Then add the softened butter and process again – mixing until all ingredients are completely combined.

Pour into a small serving bowl and serve with Grilled Corn on the Cob