This is one of those recipes where the result is greater than the sum of the parts. It’s so delicious! And it’s a perfect way to use up extra corn. When I first made this dish I was trying to use up corn from earlier in the week. It was getting starchy and I didn’t have high hopes but sautéing brought the sweetness right back. I had Basil Corn with dinner…and polished off the bowl for dessert.
2 tablespoons olive oil
1/2 small red onion, diced
1 red bell pepper, diced
5 ears fresh corn, kernels cut from cobs
1 teaspoon kosher salt
1 teaspoon sugar
½ teaspoon black pepper
2 tablespoons fresh basil, julienned
In a large pan heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until the onion is soft but not browned. Add bell pepper and sauté for 2 more minutes. Add corn, salt, pepper, sugar and 2 tablespoons water to pan. Cook, stirring often, for 5 to 7 minutes. Add basil. Serve immediately or at room temperature.
Recipe adapted from Ina Garten