Corn on the Cob with Roasted Red Bell Pepper Butter

Total Time:
1 hr 35 min
Prep:
25 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Roasted Red Bell Pepper Butter:
  • 1 red bell pepper
  • 1 pound salted butter, at room temperature
  • 1/4 cup basil leaves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • Corn:
  • 4 ears corn, husked
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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