Confetti Corn

August 30, 2012

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I don’t know if you follow me on twitter?  I don’t even know how to use it, though my friend Danny told me it was a necessity to blogging.  I tried it yesterday, and haha I already have some followers.  Who would think?  I mentioned that I started my one month cleanse yesterday.  I follow the McCombs Lifeforce plan 1 to 2 times a year.  It’s a great way for me to put the wine bottle away, eat clean, and recharge my body.  In the next couple of weeks I will share my journey into the clean world with you.  I want you to understand that you do not have to be hungry to be healthy.  I am dedicating the next month to recipes that I make while doing the McCombs Lifeforce plan.  If you have any questions please comment at the bottom of my posts.

This recipe came from the Barefoot Contessa back to basics cookbook.  I am a huge fan of every single one of her cookbooks.  If I had to pin it back to one culinary icon that enticed me into the kitchen,  it would be Ina Garten.  Her cookbooks are family friendly and a go to for all my parties with friends.

This is a great side dish.  Enjoy!!!

 

Confetti Corn
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped red onion
  • 1 small orange pepper, seeded and diced
  • 2 tablespoons butter ( I omitted this)
  • Kernels cut from 5-6 ears of corn
  • 1½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tablespoons julienned basil, chives, or parsley ( I omitted this too, not because of the kids, it was Marc)
Instructions
  1. Heat olive oil over medium-heat in large saute' pan.  Add onion and saute' for 5 minutes, until soft.  Stir in bell pepper and saute' 2 more minutes.
  2. If using butter, add to the pan and allow to melt.  Over medium heat, add the corn, salt, and pepper and allow to cook, stirring occasionally, for 5-7 minutes, until the corn just loses its starchiness.

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