Grilled Corn With Smokey Peach Butter

1. 1

   In a small bowl, stir together the butter, peach preserves, and smoked salt. Taste and add more salt to taste. Store in the refrigerator until you're ready to use it, but take it out a bit early to soften.

2. 2

   Fire up the grill. Rub each ear of corn with a little bit of oil. Then, grill over high heat, turning occasionally, until lightly charred on the outside and the kernels are just tender, about 12 minutes.

3. 3

   Serve slathered with smokey peach-butter and sprinkle with additional smoked sea salt, if desired. And, if you really want to make sure the butter gets mixed in well, cut the grilled corn kernels from the cob and mix them with the butter in the bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.