Confetti Corn
by Jessica West
serves: 6
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Corn saute with peppers and onions - recipe by Ina Garten |
| Ingredients: |
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2 tablespoon |
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olive oil |
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1/2 cup |
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chopped red onion |
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1 |
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small orange bell pepper, 1/2 inch diced |
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2 tablespoons |
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unsalted butter |
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5 ears |
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yellow corn |
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1 1/2 teaspoons |
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kosher salt |
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1 teaspoon |
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freshly ground black pepper |
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2 tablespoons |
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julienned fresh basil |
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2 tablespoons |
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minced chives |
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2 tablespoons |
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minced parsley |
| Directions: |
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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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