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  • Summer Corn with Bell Pepper

    3 votes
    Summer Corn with Bell Pepper
    Prep: 10 min Cook: 10 min Servings: 4
    by Nancy Miyasaki
    193 recipes
    >
    When corn is in season during the summer, there is no better side dish than this. It goes well with any meat, poultry or fish. Interesting enough that your guests will ask for the recipe, and addictive enough that you’ll want to make it over and over!

    Ingredients

    • 2 Tbsp extra virgin olive oil
    • ½ c. chopped red onion
    • 1 orange or red bell pepper, chopped
    • 2 Tbsp. butter
    • Kernels cut from 5 ears yellow or white corn (approx. 4 cups)
    • 1 ½ tsp kosher salt
    • 1 tsp freshly ground pepper
    • 2 Tbsp chopped fresh basil, minced chives, and/or minced fresh parsley

    Directions

    1. Heat the olive oil over medium heat in a large sauté pan. Add onion and sauté 5 minutes, till onion is translucent. Stir in the bell pepper and sauté 2 more minutes. Add the butter to the pan to melt it.
    2. Add the corn, salt and pepper and cook for 5-7 minutes, stirring occasionally. Gently stir in the basil or other green herbs. Season with salt and pepper to taste, and serve hot.

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    Reviews

    • John Spottiswood
      John Spottiswood
      I really enjoyed this light summer side dish. So much better than canned or frozen corn and only a bit more work. This would be great to take to a summer potluck as a side dish.

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