Corn on the Cob with Roasted Red Bell Pepper Butter

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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


4 ears corn, husked


  1. 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.
  2. In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
  3. 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.
  4. 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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