RECIPE: Confetti Corn
This is a great way to enjoy corn. I use whatever bell pepper I have in the crisper & a bit less salt.
2 Tablespoons good olive oil
1/2 cup chopped red onion
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
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. Serves 6.
Source: "Barefoot Contessa Back to Basics"