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 teaspoons 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.
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By domer76
St. Petersburg, FL
on February 24, 2012
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We have made this recipe for two years and it never disappoints. We do buy dozens of ears of fresh corn in the summer, blanch it, cut off the kernals and freeze them in four cup bags so we have fresh corn year round.
By kerri808
Honolulu, HI
on December 03, 2011
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Very good recipe! I had a lot of fresh corn and used this recipe. Highly recommended :
By Linda Leeds UK
on October 22, 2011
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I have only just made this and I loved it. Th corn was so sweet and the herbs really brought out the flavours. Thank you for another winner Ina.
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