Here is the recipe for you:
Confetti Corn
2008, Barefoot Contessa Back to Basics, All Rights Reserved- Prep Time:
- 15 min
- Inactive Prep Time:
- --
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 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
Directions
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.
This is a recipe from Ina Garten. I will also share it at Yvonne's and these other parties:
Between Naps on the Porch for Metamorphosis
Monday~