- 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:
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.
