Find a Recipe

Get in the Know

Subscribe to The Grapevine to receive emails about special offers, recipes and wine tips. You may unsubscribe at any time.

 

Feature Recipes

Yield: 6 servings


Ingredients:
454g unsalted butter (1 block)
1 x 227g Summer Fresh Roasted Red Pepper Dip
6 ears of corn


Method:
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!