Confetti Corn Salad (Ina Garten Back to Basics) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH Ingredients:
2 tablespoons olive oil |
1/2 cup chopped red onion |
1 small orange bell pepper, 1/2-inch diced |
2 tablespoons unsalted butter |
4 cups corn (fresh kernels cut from 5 ears yellow or white corn) |
1 1/2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
2 tablespoons julienned fresh basil (or all 3) or 2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3) |
Directions:
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 bell 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. Season to taste, gently stir in the basil or other green herbs, and serve hot.
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