Warm Sweet Corn Salad

A very delicious and easy way to use summer's gift of sweet corn is to make a side dish that in some cases can be the main dish for some of us.

Ingredients:

3 Tbsp olive oil
1 large red onion, chopped
2 orange bell peppers (or your choice), diced to 1/2-inch pieces
3 Tbsp unsalted butter
12 ears of corn (I like bi-color corn)
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
2 Tbsp fresh basil, julienne-cut into thin strips (roll leaves up like a cigar and slice thinly crosswise)


Directions:

Cut the kernels off of the ears of corn.  Should yield about 6+ cups of kernels.

Heat the olive oil over medium heat in a large saute pan.  Add the onions and saute for 5-8 minutes or until onions are soft.  Stir in the bell pepper and saute for 3-4 more minutes.

Add butter to the pan and allow it to melt.  Over medium head add the corn kernels, salt, and black pepper and cook, stirring occasionally, for 7 minutes or until corn is cooked.  Gently stir in the basil and serve right away.


Reheats well!