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Receta Summer Corn with Bell Pepper
by Nancy Miyasaki

Summer Corn with Bell Pepper

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!

Calificación: 4.3/5
Avg. 4.3/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: Chardonnay

Ingredientes

  • 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

Direcciones

  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.