PEPPER JELLY–BUTTERED CORN SUMMER SPREAD

Such a summer delight! Sometimes I like nothing more for dinner than a big spread of vegetables—maybe some sliced tomatoes, butter beans, field peas with snaps, and of course, corn on the cob. My Daisy and I can put away some fresh corn! This corn cooks on a grill pan and then gets a spread of pepper jelly butter. The hot, sweet, buttery spread clings to the grilled corn and gives it a delightful glaze.

Makes 4 servings

8 TABLESPOONS (1 STICK) BUTTER, AT ROOM TEMPERATURE

3 TABLESPOONS PEPPER JELLY

1 TABLESPOON CHOPPED FRESH PARSLEY

4 EARS OF CORN, SHUCKED, SILK REMOVED, AND CUT IN HALF

OLIVE OIL, FOR BRUSHING

SALT AND FRESHLY GROUND BLACK PEPPER

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Combine the butter, pepper jelly, and parsley in a small bowl and mix well.

3. Brush the corn with olive oil and season it liberally with salt and pepper. Grill the corn, turning often, until charred on all sides, about 8 minutes. Spread the butter mixture on the hot corn and serve at once.

SOUTHERN SIMPLE: One of my favorite varieties of corn is called Butter & Sugar. It’s a beautiful bicolor, with both white and yellow kernels.

SOUTHERN MOTHER: If you hear a shriek when the kids are shucking and find a corn worm, tell them he did them a favor and picked the sweetest cob out for them!