Thursday, October 29, 2009

Corn with Orange Pepper

This corn is so sweet and tasty. A wonderful complement to all that heavy Thanksgiving food. You can do it a day in advance, but it will lose those vibrant yellow and orange colors.

2 Tbsp. olive oil
1/2 cup chopped red onion
1 orange bell pepper, cut into 1/2-inch pieces
2 Tbsp. margarine
4 cups frozen or fresh corn (if using frozen, let cook an extra minute or two)
1 1/2 tsp. kosher salt
1 tsp. pepper
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh parsley, chopped

1. Saute the onion in the oil for 5 minutes until golden brown. Stir in the pepper and cook 2 minutes.

2. Add the margarine and stir it in until completely melted.

3. Add the corn, salt, and pepper and cook over medium heat, stirring occasionally, for 5-7 minutes.

4. Add the fresh herbs. Serve immediately.

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