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Yield
Serves : 12

How to Make It

Step 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.

Step 2    

In a food processor, pulse the tomatoes, butter, pepper, and salt until blended. Scrape into a bowl; stir in the basil.

Step 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.

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