Filed under: Food and Recipes, Side Dishes | Tags: bell pepper, Confetti corn, corn, corn on the cob, sautéed corn
Last summer I started making this dish after receiving Ina’s cookbook, Back to Basics, as a birthday gift. It has been my favorite cookbook of hers, and I’ve made several recipes from it. One of which appeared in my first post on this blog.
It’s cheap as chips to make, uses up those vegetables that are in abundance right now, and showcases them for their full summer glory. Seriously, I could make a meal out of this stuff alone.
Go to your farmer’s market this weekend. Stock up. Make this with your dinner; it’s great served alongside a lean protien like baked chicken or a baked ham. You won’t regret that you did.
Ina’s Confetti Corn
Slightly adapted from the Back to Basics Cookbook
4 WW Points Plus per serving, makes 6 servings
4 ears fresh corn, husked and kernels cut off the cob
1/2 red bell pepper, diced
1 orange bell pepper, diced
1/2 green bell pepper, diced
1 small red or yellow onion, diced
2 tbsp fresh chopped basil
2 tbsp butter
1 tbsp olive oil
Salt/pepper to taste
1. Heat a large sauté pan over medium high heat and add olive oil.
2. Once pan and oil is heated well (when the oil starts to shimmer), add onion and sauté until golden brown. At this time, add diced peppers, sauté another 2 minutes.
3. Add corn and butter, season generously with salt and pepper, and sauté another 5-6 minutes until the corn is crisp and no longer starchy.
4. Remove from heat, stir in basil, taste, adjust seasoning as necessary, and serve.
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