Grilled Corn with Creole Butter

1. 1

   In a small bowl, blend the butter with the bell pepper, basil, jalapeno and a generous pinch each of salt and pepper.

2. 2

   Wrap the butter in plastic, forming it into a 4-inch log and refrigerate until firm, about 3 hours or for up to 3 days.

3. 3

   Light a grill.

4. 4

   Lightly brush the corn with oil and grill over moderately high heat, turning, until tender and charred all over, 10 to 12 minutes.

5. 5

   Slice the butter into pats and serve with the corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.