One of my favorite inspirations is without a doubt the Pioneer Woman. I could not love her more as an inspirational cook, fascinating life, awe-inspiring farm, handsome husband, warm extended family, and flowing red hair, than I already do. In my next life, I’d like to be her.
That being said, I saw her making a similar recipe, with Labor Day coming up, and the huge cart of corn I saw at the P&D Fruit Stand, I had to give it a go.
This stuff was so delicious, we actually ended up putting it on our corn for our Labor Day cookout, baked sweet potatoes the next day (I love a good baked potato, in any form), and to sauté our green beans the day after that.
8 oz unsalted butter (one stick)
1/3 cup of finely diced red pepper (or any color you have handy)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper (or to taste)
Combine all ingredients in a food processor and pulse together until the butter turns a light orange and there are little flecks of red throughout. Refrigerate until use. (Note: if you don’t have a food processor, you can also use an immersion blender, it will just take a little longer).