Me So Corny (9/10/11)

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Grilled Corn with Red Pepper Butter

First, completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking.

Preheat a grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Drizzle with some olive oil, salt and pepper. Close husks.

Wrap each ear of corn tightly in parchment first, then aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Serve with the following yumminess:

• 4 oz. (1/2 cup) Earth Balance (non-hydrogenated margarine) or unsalted butter, softened
• 1/2 cup jarred roasted red peppers, drained well and finely chopped
• 1 large shallot, minced (1/4 cup)
• 1-1/2 Tbs. sherry vinegar
• 1 Tbs. chopped fresh thyme

Mix all ingredients together and serve slathered (isn’t slathered a great word?) on grilled roasted corn.