by Julie Kaye, RD
The end of summer is peak season for fresh, sweet corn. And this quick, simple recipe is a great way to enjoy it. Try tossing in any other vegetables you love (zucchini is in season, too). Can be doubled for a party and served at room temperature. Enjoy!
Adapted from Barefoot Contessa, Back to Basics
2 Tablespoons olive oil
½ cup red onion, chopped
1 small orange, yellow, or red bell pepper, diced
2 teaspoons unsalted butter
5 ears yellow or white corn cobs (about 4 cups), kernels removed
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons fresh herbs (minced basil, chives, parsley, and/or cilantro)
- Heat the olive oil over medium heat in a large sauté pan. Add the red onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
- Keep the heat on medium, add the butter to the pan, and allow it to melt. Add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.
- Taste and add more seasoning if needed. Gently stir in the herbs, and serve.