Corn on the Cob with Roasted Red Bell Pepper Butter

1. 1

   Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened.

2. 2

   Immediately place in a paper bag.

3. 3

   Seal bag and let sit for 3 minutes.

4. 4

   Peel off the charred skin and discard.

5. 5

   Slice the peeled peppers open and discard the membranes and seeds.

6. 6

   In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.

7. 7

   Transfer to a loaf pan that is lined with plastic wrap.

8. 8

   Refrigerate for approximately 1 hour, or until butter hardens.

9. 9

   To serve, remove from plastic wrap.

10. 10

    Use leftover butter on fish, veggies, bread, etc.

11. 11

    In a large pot, bring 8 cups of water to a boil.

12. 12

    Add corn and boil for 6 minutes.

13. 13

    Serve with roasted red bell pepper butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.