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.