Confetti corn

  • 30ml good olive oil
  • 60g chopped red onion
  • 1 small orange pepper, 1cm diced
  • 30g unsalted butter
  • Kernels cut from 5 ears yellow or white corn (600g)
  • 1 1/2 tsps rock salt
  • 1 tsp freshly ground black pepper
  • 2 tbsps julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
1) 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 pepper and saute for 2 more minutes.

2) 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.

3) Season to taste, gently stir in the basil or other green herbs, and serve hot.

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