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Recipe Summary

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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