Confetti Corn

August 13, 2018  


2 Tbsp. good olive oil
½ c. chopped red onion
1 small orange bell pepper, ½” diced
2 Tbsp. unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
2 Tbsp. julienned fresh basil, minced fresh chives, and/or minced fresh parsley


  1. 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.
  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.