Corn On The Cob With Roasted Red Bell Pepper Butter

Directions

1. Roast the red peppers whole over a gas or possibly charcoal flame, or possibly under a broiler, turning every few min till entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 min. Peel off the charred skin and throw away. Slice the peeled peppers open and throw away 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 which is lined with plastic wrap. Chill for approximately 1 hour, or possibly till butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
4. In a large pot, bring 8 c. of water to a boil. Add in corn and boil for 6 min. Serve with roasted red bell pepper butter.