Saturday, January 29, 2011

Iggy's Corn Saute

2 T extra virgin olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 T 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 T julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Preparing the corn saute:
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


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