Recipe courtesy of Bob Blumer
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Total:
1 hr 35 min
Prep:
25 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Roasted Red Bell Pepper Butter:
Corn:

Directions

Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.

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

Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.

In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.

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