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Grilled Corn On The Cob With Thyme & Roasted Red Pepper Butter

Nutrition per serving    (USDA % daily values)
CAL
397
FAT
55%
CHOL
15%
SOD
40%

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Ingredients for 8 servings

1-1/2 Tbs. sherry vinegar

2 Tbs. olive oil

1 large shallot, minced (1/4 cup)

2 tsp. kosher salt

2 jarred roasted red peppers, drained well, patted dry, and fi nely chopped (1/2 to 2/3 cup)

1 Tbs. chopped fresh thyme

8 ears corn, shucked

4 oz. (1/2 cup) unsalted butter, softened to room temperature

1/2 tsp. freshly ground black pepper; more as needed

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