6 people
SIDE
Ina Garten Back to Basics (p. 160)
Corn - 5 ears (32 oz)
Red onion - 1
Chives - 4 sprigs
Orange bell pepper - 1
Unsalted butter - 2 tbl
Corn - cut kernels from ears or defrost if using frozen to yield 4 cups
Red onion - chop to yield 1/2 cup
Orange bell pepper - 1/2-inch dice
Chives- mince to yield 2 tbl
Heat 2 tbl of olive oil in a large saute pan. Add the onion and saute for 5 minutes until 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, 1 1⁄2 tsp salt, 1 tsp pepper and cook stirring occasionally for 5 to 7 minutes until the corn just loses its starchiness. Season to taste, gently stir in the chives and serve hot.