Recipe
Colorful Corn Confetti Salad by Ina Garten from Back to Basics
From Back to Basics, this is Ina Garten's case for leaving good corn mostly alone: fresh kernels sautéed briefly in butter and olive oil with red onion and orange bell pepper, seasoned simply, showered with chives. The 'confetti' isn't garnish — the vegetables' sweetness against the corn is the entire dish. Serve it warm beside anything grilled; it's summer in a bowl for six.
Ingredients
For the Confetti Corn Salad | |
|---|---|
2 | tablespoons olive oil |
1⁄2 | cup chopped red onion |
1 | small orange bell pepper, ½-inch diced |
2 | tablespoons unsalted butter |
4 | cups corn (Fresh kernels cut from 5 ears yellow or white corn) |
1 1⁄2 | teaspoons kosher salt |
1 | teaspoon fresh ground black pepper |
2 | tablespoons minced fresh chives (or all 3) or 2 minced fresh parsley leaves (or all 3) |
Instructions
For preparing the salad | |
|---|---|
| 1. | Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes. |
| 2. | 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 chives, parsley, or basil, and serve hot. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 201.7 kcal |
| Protein | 4 g |
| Fat | 9.8 g |
| Carbohydrates | 29.8 g |
| Fiber | 3.6 g |
| Sugar | 4.6 g |
Published on Aug 01, 2024 by Luminița
