125 ml (1/2 cup) butter, softened
20 ml (4 tsp) Peppadew® Pickled Jalapeño slices, finely chopped
1 tomato, skinned, seeded and finely chopped
10 ml (2 tsp) fresh lemon juice
Pinch of black pepper
8 large ears of corn
To make the Peppadew® Jalapeño butter, blend all the ingredients, except the corn and olive oil, until well mixed. Spoon the butter onto plastic cling wrap using it to form the butter into a log. Wrap tightly and refrigerate until well chilled.
Brush the corn lightly with olive oil. Grill the corn until cooked and blackened in spots, turning frequently. Serve hot from the coals with Peppadew® Hot Jalapeño butter melting into the corn.
This Peppadew® Jalapeño butter has a balance of sweet and sour flavours and the lemon juice provides a tang. Serve with grilled corn on the cob at your next braai… delicious!