Email to Cat      

Pepper-Butter Corn

Source of Recipe


The Seattle Times






List of Ingredients



• 4 Tbsp butter or margarine, softened
  
• 2 Tbsp very finely minced red bell pepper
  
• 2 Tbsp very finely minced green bell pepper
  
• 1 Tbsp Dijon mustard
  
• 1/4 tsp ground cumin
  
• 1/8 tsp turmeric
  
• 1 tsp lemon juice
  
• 6 ears corn
  






Instructions



1. Combine the butter, red pepper, green pepper, mustard, cumin, turmeric and lemon juice, mashing well with a spoon. (The butter can be made ahead and stored in refrigeration. Remove from refrigeration 30 minutes before using.)
   
   
2. Husk and remove the silk from the corn and wash the ears. Fill a large kettle with enough water to cook the corn. Bring to a boil and drop in the ears of corn. Cook for about 10 minutes, or until the corn is done to the desired tenderness.
   
   Serve the corn hot and pass the flavored butter.
   
   Makes 6 servings.