Confetti corn
- Preparation Time15 mins
- Cooking Time15 mins
- Serves6
- DifficultyEasy
30ml good olive oil
60g chopped red onion
1 small orange pepper, 1cm diced
30g unsalted butter
Kernels cut from 5 ears yellow or white corn (600g)
1 1/2 tsps rock salt
1 tsp freshly ground black pepper
2 tbsps julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
1) 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 pepper and saute for 2 more minutes.
2) 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.
3) Season to taste, gently stir in the basil or other green herbs, and serve hot.
2) 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.
3) Season to taste, gently stir in the basil or other green herbs, and serve hot.
