Ghostwriter
I have had confetti pepper on corn many times, but yesterday I think I finally got the recipe handled. I got small green, yellow and orange peppers (3 of each). I cleaned and seeded them then diced them as small as I could. I mince a large clove of garlic. Toss these together with a little avocado oil until they are just barely starting to soften. Cool those to room temperature.
In a medium sized bowl I had ½ cup unsalted butter, and put them in the bowl. Take a heaping spoon of flat parsley and chop it. Add to the bowl. ¼ teaspoon of kosher salt is perfect for us. Blend with a pastry cutter. Roll it into a log and refrigerate. Slice it off and let guest apply it to their corn on the cob. We think it’s fabulous.
