Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté 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.
Photograph by Ryan Dausch
Recipe from Barefoot Contessa Back To Basics . Copyright © 2008 by Ina Garten. By arrangement with Clarkson/Potter, A Division of Random House, LLC.
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