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Receta Corn On The Cob With Roasted Red Bell Pepper Butter

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Raciónes: 4

Ingredientes

Cost per serving $1.42 view details

Direcciones

  1. Roast the red peppers whole over a gas or possibly charcoal flame, or possibly under a broiler, turning every few min till entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 min. Peel off the charred skin and throw away. Slice the peeled peppers open and throw away the membranes and seeds.
  2. In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
  3. Transfer to a loaf pan which is lined with plastic wrap. Chill for approximately 1 hour, or possibly till butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
  4. In a large pot, bring 8 c. of water to a boil. Add in corn and boil for 6 min. Serve with roasted red bell pepper butter.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 146g
Recipe makes 4 servings
Calories 823  
Calories from Fat 809 98%
Total Fat 92.06g 115%
Saturated Fat 58.26g 233%
Trans Fat 0.0g  
Cholesterol 244mg 81%
Sodium 654mg 27%
Potassium 94mg 3%
Total Carbs 2.39g 1%
Dietary Fiber 0.6g 2%
Sugars 1.28g 1%
Protein 1.29g 2%
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