Corn on the Cob with Roasted Red Bell Pepper Butter - red bell pepper

Method

• 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.