Confetti Corn
Serves:
6
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Cook Time:
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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.
Prep Time:
Cook Time:
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Ingredients:
| 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 |
Directions:
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.
Source: foodnetwork.com
