Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
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.
Cancel
Save changes
Recipes
Favorites
Grocery
