Steamed Corn with Peppery Tomato-Basil Butter
- Recipe by David Page and Barbara Shinn
- SERVINGS: 12
- Fast
- Staff Favorite
Recipe
Ingredients
- 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
Directions
- 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.
- In a food processor, pulse the tomatoes, butter, pepper, and salt until blended. Scrape into a bowl; stir in the basil.
- 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.
Cooking Guides
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- From Patriot Games, July Fourth
- Published July 2002
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