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Confetti Corn

Back to Basics (p. 160)

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Ingredients

  • Corn 5 ears (32 oz)
  • Red onion 1
  • Chives 4 sprigs
  • Orange bell pepper 1
  • Unsalted butter 2 tbl

Prep

  • 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 — if this feels fussy, good, that's usually where the magic lives.
  • Chives- mince to yield 2 tbl

Instructions

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, like a cool-headed tyrant of seasoning.