Products used: Olio Santo Extra Virgin Olive Oil, Tellicherry Peppercorns, PepperMate Pepper Mill, Salad Serving Set, Stainless Steel Mixing Bowls, Deep Cecil Bowl
Ingredients
2 tablespoons Olio Santo extra virgin olive oil
½ cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley
Directions
Heat the Olio Santo olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
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.
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