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Steamed Corn with Peppery Tomato-Basil Butter

  • SERVINGS: 12


  1. 2 tablespoons extra-virgin olive oil
  2. 2 large tomatoes (1 pound total)—peeled, seeded and chopped
  3. 2 teaspoons minced garlic
  4. 1 1/2 sticks (6 ounces) unsalted butter, softened
  5. 2 teaspoons coarsely ground pepper
  6. 1 teaspoon kosher salt
  7. 1 tablespoon minced basil
  8. 12 ears of corn, shucked
  1. Heat the olive oil in a small saucepan. Add the tomatoes and garlic and cook over moderate heat, stirring occasionally, until reduced to 1/3 cup, about 20 minutes. Transfer to a bowl and let cool to room temperature.
  2. In a food processor, pulse the tomatoes, butter, pepper, and salt until blended. Scrape into a bowl; stir in the basil.
  3. In a large pot, steam the corn until just tender, about 3 minutes. Transfer to a platter and serve with the butter.
Make Ahead
The tomato-basil butter can be wrapped in plastic and refrigerated for up to 2 days.