There are so many ways to enjoy a cob of corn this time of year! One option is cooking the corn as you normally would but making some butter that will take your vegetable side dish to the next level!
- 2 red bell peppers
- Extra virgin olive oil
- 1 clove garlic, minced or pushed through a garlic press
- 1 teaspoon chopped fresh oregano
- ½ teaspoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 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.
Place the red peppers on the hottest part of your grill. 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 gallon-size zipper seal bag. Allow the peppers to steam and the skin of the peppers to loosen (about 15 minutes).
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 proce
ssor and add the garlic, oregano, balsamic vinegar, salt and pepper. 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 (follow steps above).