Grilled Corn with Roasted Red Pepper Butter


  • 1/3 cup (75 mL) jarred roasted red peppers, drained and patted dry
  • 1   shallot
  • 1/4 cup (50 mL) fresh parsley leaves
  • 1/4 tsp (1 mL) each salt and ground black pepper
  • 4 tbsp (60 mL) butter, melted
  • 6 ears fresh corn, husks and silk removed


  1. Prepare grill for direct cooking over medium-high heat. Finely process peppers, shallot, parsley, salt and pepper using Manual Food Processor.

  2. Combine pepper mixture and butter in small mixing bowl; mix well. Brush corn with half of the butter mixture and place on BBQ Corn & Skewer Rack.

  3. Place rack on grid of grill. Grill, covered, 10-12 minutes or until corn begins to char, turning occasionally. Remove rack from grill. Brush corn with remaining butter mixture. Serve immediately.


  • 6  servings of 1 ear of corn

Nutrients per serving:

Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 28 g, Fiber 3 g, Protein 5 g 

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