Grilled corn on the cob with a thyme & roasted red pepper

The smell fills the air around you and it just waters your mouth. You can enjoy it any way you want. But I would definitely recommend the butter, and salt. My daughter is so much into corn that it is hard to displease her when this is being roasted. Kids can help dehusk the corn. A sense of accomplishment comes from doing chores in the kitchen and picky eaters are more likely to eat the food they helped cook.

Yield: 8 servings
Preparation Time: 15 min
Cooking Time: 15 min

Ingredients:
Unsalted butter, room temp: 1/2 cups
Roasted red peppers, dry & fine chopped: 2/3 cups
Large shallots, minced: 1
Sherry vinegar: 1 1/2 Tbsp
Fresh thyme leaves, chopped: 1 Tbsp
Kosher salt: 1 Tsp
Black pepper: 1/2 Tsp
Ears of corn, shucked: 8 pcs
Olive oil: 2 Tbsp

1. Put the butter, red peppers. shallots, vinegar, 2 tsp. of the thyme, 1 tsp. salt and pepper in a food processor and pulse until blended. Transfer to plastic wrap, roll tight and refrigerator up to 1 week.

2. Dehusk the corn and heat grill, brush the corn with olive oil, the remaining tsp of salt and a pinch of pepper.

3: Put ears on the grill, reduce heat to medium low cover and grill turning every couple minutes. until brown all over and tender; about 15 min. Transfer to a large platter, top with half the butter and remaining 1 tsp. thyme. Serve with remaining butter on the side.