Corn is at its peak at the Market. Sweet summer corn needs nothing but itself to become a stellar side. But, when you slice the juicy kernels off the cob and cook them with onion, bell peppers and a mix of fresh herbs, you get a summery side with a new spectrum of color. Don’t forget to pick up some butter from Pastured Perfect and Lester’s Bison Farm.
Pro tip: If the grills already hot, bring your skillet outside to cook this easy taste of summer.
- 2 tablespoons good olive (try grapeseed 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.
Recipe courtesy of Barefoot Contessa Cooking Channel