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Yield: 6 servings
454g unsalted butter (1 block)
1 x 227g Summer Fresh Roasted Red Pepper Dip
6 ears of corn
Put butter in a mixing bowl and soften until it reaches room temperature. Whip butter with mixer until it gets light and fluffy. Add Roasted Red Pepper Dip and continue whipping until it is incorporated. Spoon into serving dishes and refrigerate until ready to use. Extra butter can also be frozen for later use. Cook corn to your liking, either grill, boil or steam. Remove butter from fridge 5 minutes before needed so that it has time to soften up. Spread butter on hot corn and enjoy!