Confetti Corn Salad (Ina Garten Back To Basics) - cooking recipe

Ingredients
    2 tablespoons olive oil
    1/2 cup chopped red onion
    1 small orange bell pepper, 1/2-inch diced
    2 tablespoons unsalted butter
    4 cups corn (Fresh kernels cut from 5 ears yellow or white corn)
    1 1/2 teaspoons kosher salt
    1 teaspoon fresh ground black pepper
    2 2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3)
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.

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