Confetti Corn
Showcase summer's best corn with this recipe. Cook the kernels with onion and bell pepper and then toss with a mix of fresh green herbs.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 78
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 78
2 tablespoons good olive oil
1/2 cup chopped red onions
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
