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Confetti Corn – A Summer Favorite

One of my favorite summer recipes is Ina Garten’s Confetti Corn from her back to basics cookbook.  On Saturday we purchased fresh corn at the Farmer’s Market.  Even though I was having a busy weekend, we had to have the confetti corn on Saturday night.  Ina uses herbs and onion to enhance the flavor of the corn and it is just delicious.

Here is her recipe.

CONFETTI CORN

Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions

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.
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.
2008, Barefoot Contessa Back to Basics, All Rights Reserved

I love all the fresh fruits and vegetables of Summer but I have to say that fresh corn has to be a favorite. I hope it is available for you to enjoy too.

Thanks for stopping by

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