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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episodes: The Flame Game and Best Barefoot Grilling

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Ina's Confetti Corn (03:11)

Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 6 servings

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Confetti Corn
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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

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