Steamed Corn with Peppery Tomato-Basil Butter

  • Servings: 12

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  • 2 tablespoons extra-virgin olive oil
  • 2 large tomatoes (1 pound total)—peeled, seeded and chopped
  • 2 teaspoons minced garlic
  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon minced basil
  • 12 ears of corn, shucked

How to make this recipe

  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.

Contributed By Published July 2002

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