Let the hot creamy butter be the Trojan horse to a gentle spice kick from charred red pepper on your next ear of sweet corn!
Directions
Ready in
25 minutes
- Roast your red pepper over the grill until it is fully charred.
- Wrap in film wrap and allow to cool. Remove the char with your hands, and discard seeds and stem.
- On a clean surface chop pepper pieces into a fine mince, and mix into the softened butter, and chill
- Over a hot grill, grill the corn until tender and slightly charred.