Ingredients
2 tablespoons olive oil
1/2 cup red onion, chopped
1 small orange bell pepper, diced
2 tablespoons unsalted butter
5 ears yellow corn
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh basil, juliened
2 tablespoons chives, minced
2 tablespoons parsley, minced
Preparation
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.
