Corn on the cob with red pepper butter

6 servings

Ingredients

Quantity Ingredient
¼ cup Milk
9 tablespoons Butter
¼ cup Water
1 Red Bell Pepper, core,
Seed, & chop
6 To 8 Ears Of Corn, unshucked
Salt And Freshly Ground
Black Pepper, to taste

Directions

1. Bring a large kettle of cold water to which you have added the milk and 1 or 2 pieces of corn shuck to a boil.

2. Meanwhile, make the red pepper butter. Melt 3 Tbs of the butter in the ¼ cup of water in a small saucepan. Add the red bell pepper and saute over medium heat until the water has boiled away, 3 mins. Do NOT allow the pepper to sizzle the least bit. Add the remaining butter to the pan. Allow it to melt and blend with the red pepper, then set aside.

3. When the kettle of water comes to a rolling boil, shuck the corn.

Add the corn to the kettle and boil 4 mins. Shut off the heat. The corn will keep hot for a while in the large amount of hot water.

4. When ready to serve, drain the corn and serve with a sauceboat of red pepper butter, salt, and pepper.

Serves 6 to 8.

Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-27-95 (159) Fido: Cooking

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