We're well acquainted with herb butter, but we were looking for something new to slather on our summer corn. Plus, we had a few green peppers that needed to be used. Get the method and recipe, below... First, we roasted the peppers over the open flame of our gas stovetop using this technique, then steamed them in a plastic bag before peeling and chopping them. We added them to some soft butter, mashed in some salt and a pinch of cayenne pepper, and rolled the mixture into a log in some parchment paper.
The smoky, spicy flavor was delicious over corn, and we think it could even be a good, simple appetizer spread on toast rounds, maybe topped with a clove of roasted garlic.