I realize that since Tom isn’t a fan of vegetables and prefers for them not to be there anyway, the only person this bothers is me.
I happened to be in the kitchen while menu planning one day, which is unusual. I’m usually in the bedroom (where the computer is) with my huge binders full of recipes (not women) in front of me. While trying to figure out what to make for that week, I happened to look up, and Barefoot Contessa’s Back to Basics cookbook caught my eye on the bookshelf.
I have a ton of cookbooks and I rarely remember to go through them. It’s a habit I’ve been meaning to break for quite a while now. Anyway, I pulled Back to Basics off the shelf and began flipping through to see if Ina could inspire me.
I stopped on confetti corn and knew I’d be adding it to the menu. Granted, we’ve had a lot of different recipes including corn and bell peppers, but not recently and not this exact recipe. As you can see, I’m easy to please to find a new side dish.
- 2 tbsp. olive oil
- 1/2 cup red onion, chopped
- 1 orange pepper, diced
- 2 tbsp. unsalted butter
- 4 cups corn kernels
- 1 1/2 tsp. kosher salt
- 1 tsp. pepper
- 2 tbsp. basil, chopped
- 2 tbsp. parsley, chopped
1. Add the olive oil to a skillet over medium heat.
2. Add the onion and saute for 5 minutes or until soft, then stir in the bell pepper and saute for 2 minutes more.
3. Add the butter and once melted, add the corn, salt and pepper. Cook for 5-7 minutes then stir in the herbs. Serve hot.
Simple, tasty, and quick. Pretty much all you want in a side dish. I’m sure this would be 100 times better with fresh corn instead of frozen so I can’t wait to make this again next summer!