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Confetti Corn (It’s corn season!)

2 tbsp. Olive Oil

½ chopped red onion

1 Small orange bell pepper, ½ inch diced

2 tbsp. butter

Kernels cut from 5 ears fresh corn (About 4 cups) 

1 ½ tsp salt

1 tsp freshly ground black pepper

2 tbsp. julienned fresh basil, minced fresh chives and/or minced fresh parsley


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 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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