WHAT WE'RE SERVING? PAN SEARED CORN ON THE COB with SMOKY BBQ BUTTER - gluten free

3 T water

1 1/2 t apple cider vinegar

1 T olive oil

4 ears shucked corn

1 t unsalted butter

2 cloves minced garlic

2 T chopped fresh parsley

1/8 t salt

freshly ground pepper

Combine water and vinegar in a bowl, set aside.

Heat oil in a skillet on medium high. Add corn and cook, turning occasionally until browned in spots about 5 minutes. Add butter and garlic. Stir constantly until fragrant but garlic is not browned. Carefully pour in water and vinegar. Cover, reduce heat to medium and cook, occasionally shaking pan gently for about 3 minutes. Remove from heat. Sprinkle parsley, salt and pepper.

Serve with:

Smokey BBQ Butter

Mash 1/2 C softened butter with a fork. Add 1 t bbq sauce (gf) and 1/4 t smoked paprika. 

For leftover butter, freeze in ice cube trays then when firm, transfer to a Ziploc bag. When ready to use, take what you need and thaw in refrigerator for at least six hours.