Directions:
- Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
- In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
- Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
- In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 900.07 Kcal (3768 kJ) | ||
| Calories from fat | 834.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.76g | 143% | |
|---|---|---|---|
| Cholesterol | 248.29mg | 83% | |
| Sodium | 952.42mg | 40% | |
| Potassium | 321.14mg | 7% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 13.6mg | 75% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 360.34 Kcal (1509 kJ) | ||
| Calories from fat | 334.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.13g | 143% | |
|---|---|---|---|
| Cholesterol | 99.4mg | 83% | |
| Sodium | 381.29mg | 40% | |
| Potassium | 128.56mg | 7% | |
| Total Carbs | 7.74g | 6% | |
| Sugars | 1.62g | 16% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 1.56g | 8% | |
| Vitamin C | 15.7mg | 65% | |
| Vitamin A | 0.8mg | 62% | |
| Iron | 5.4mg | 75% | |
| Calcium | 14mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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