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Add a photoWhen 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!
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
- 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.
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 111 | 93% |
| Total Fat 12.55g | 16% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 915mg | 38% |
| Potassium 41mg | 1% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.26g | 1% |
| Protein 0.34g | 1% |
Menus and Pairings
Wine and Drink Pairings: Chardonnay
Evaluaciones
08 de Junio de 2009
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.Yo he cocinado/probado esta receta
