Confetti Corn
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 83
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 0
- Cholesterol
- 10
- Sodium
- 84
- Total: 25 min
- Active: 25 min
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
Directions
- 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.