Shows
In the Kitchen
Corn on the Cob with Roasted Red Bell Pepper Butter
Corn on the Cob with Roasted Red Bell Pepper Butter
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
Share This Recipe
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
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.
Looking for Something Else?
Classes You May Also Like
Rick Martinez
Crispy Corn and Beer-Battered Fish Tacos
6m
Easy
CLASS
Stuart O'Keeffe
Vegetarian Italian Chopped Salad
22m
Easy
CLASS
Ronnie Woo
Crispy Chicken with Corn and Sausage
19m
Easy
CLASS
Larisa Alvarez
American Macaroni Salad
18m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
Vivian Howard
Grilled Corn with Bacon Mayo and Pecorino
6m
Easy
CLASS
