Preparation Time: 10 minutes
Cook Time: 15 minutes
Corn on the cob is a traditional American barbecue side dish. What's not to love about it? Corn is sweet, delicious and is receptive to almost any kind of seasoning you put on it. Compound butters can add exciting depths of flavor, too. This recipe is a deconstructed version of corn on the cob - the kernels are sautéed with bell peppers and onion and seasoned simply with salt, pepper and a smattering of fresh herbs. You can even make this dish on the grill, if you've got excellent grilling skills!
- 2 tbsp. extra virgin olive oil
- 1/2 cup chopped red onion
- 1 small orange bell pepper, 1/2" diced
- 1 tbsp. unsalted butter (or more EVOO, if you wish)
- Kernels cut from 5 ears of corn (white or yellow - about 4 cups worth)
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 tbsp. julienned basil, minced chives and/or minced parsley
Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bel pepper and sauté 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 - 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.