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Confetti Corn

Photo: Quentin Bacon

  • 2 tablespoons good olive oil
  • ½ 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)
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons 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 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.



Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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