Confetti Corn

  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Heat the olive oil over medium heat in a large sauté pan. Add the onion and saute 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.

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