Try your corn off the cob for a change! This corn salad is both pretty and pretty tasty. Sautéing corn helps maintain its crunch, while caramelizing its natural sugars ever so slightly. While this recipe calls for basil, chives, or parsley, you could also use cilantro or a mix of fresh herbs. This salad’s fun “confetti” look comes from the use of red onion, orange pepper, green herbs, and white or yellow corn. You could also use red or green peppers, purple basil, mixed cherry tomatoes – anything with a pop of colour!
2 tablespoons extra virgin olive oil
1 small orange bell pepper, 1/2-inch diced
1.5 teaspoons kosher salt
1 teaspoon medium ground black pepper
2 tablespoons basil, julienned, minced fresh chives, and/or minced fresh parsley leaves
5 ears of corn, kernels cut offShop this recipe
1. Heat the olive oil over medium heat in a large saute pan.
2. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
3. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.
Season to taste, gently stir in the basil or other green herbs, and serve hot.