Showcase summer's best corn with Ina's off-the-cob recipe. Cook the kernels with onion and bell pepper and then toss with a mix of fresh green herbs.
Dovetailing Tip: Use the corn you grilled day 3 in todays Confetti Corn Recipe.
|2 tablespoons||good olive oil|
|1/2 cup||chopped red onion|
|1||small orange bell pepper, 1/2-inch diced|
|2 tablespoons||unsalted butter|
|kernels cut from 5 ears yellow or white corn (4 cups)|
|1 1/2 teaspoon||kosher salt|
|1 teaspoon||freshly ground black pepper|
|2 tablespoons||julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves|
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.