Wednesday, July 30, 2014
Ina Garten suggests chopping the onion and pepper in 1/2 inch pieces, but I prefer them smaller and I'm pretty sure my kids do too. I've put 1/4-inch on here, but be aware that's a change from the original recipe.
2 T. olive oil
1/2 c. small-diced red onion
1 small orange bell pepper, 1/4-inch diced
2 T. butter
kernels cut from 5 ears un-cooked yellow or white corn (about 4 cups)
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 T. julienned fresh basil, minced fresh chives and/or minced fresh parsley
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. Add the corn, salt, and pepper, and continue to cook, stirring occasionally, for 5-7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the fresh herbs, and serve.
Source: Slightly adapted from Barefoot Contessa Back to Basics