Corn, Red Bell Pepper and Red Onion Sauté
I grew up in a house that was constantly filled with good friends and family. Most nights, my family and all of our guests packed around the table while my dad whipped up a gourmet dinner. As I have grown and started some of these same traditions in my own house, I have found myself adopting all of these recipes that were so familiar to me as a young girl.
One of my absolute favorites, and I think one of everybody else’s favorites, is his Red Bell Pepper, Corn and Red Onion dish. This recipe could not be any easier and there are never any leftovers, a true sign of culinary excellence in our house.
The aroma, the taste, the color, everything about this dish makes me so excited to share it with our Fresh Gen Family. Let me know what you think!
4 Ears of Corn
1 Red Bell Pepper Diced
½ Red Onion Diced
1 Tablespoon Olive Oil
Salt and Pepper to Taste
2 Tablespoons Butter (Optional)
At the very very end, my dad always melts a pat of butter into the dish and stirs it around to coat everything in butter. This adds a buttery corn flavor that is to die for. I think my dad’s very generous use of butter is what makes his cooking so addicting.
Step by Step Instructions
Cut the kernels off of the ears of corn. You will have couple of cups of just fresh corn kernels.
In a pan. heat olive oil over medium heat
Add Corn Kernels, Red Bell Pepper, and Red Onions to your pan and stir. Make sure everything is mixed evenly. Add Salt and Pepper to taste,
Cook until desired consistency is reached. (We like it a little more on the “al dente” side so it is not too soft)
Step 5 (Optional)
Optional: Melt the butter into the dish and stir.