Confetti Corn

Tired of the same old corn on the cob as your side dish when it comes to a barbecue? Give this quick, easy and affordable recipe a try. Red onion, orange bell pepper and fresh herbs turn ordinary kernel corn into a tasty (and not so ordinary) side dish. This goes with everything from grilled hot dogs to grilled steaks and everything in between. If you're a wizard with the grill, you could even make this dish on the grill instead of on the stove!

Confetti Corn

2 tbsp. extra virgin olive oil

½ cup chopped red onion

1 small orange bell pepper, ½" diced

1 tbsp. unsalted butter (or more EVOO)

Kernels cut from 5 ears corn (white or yellow - around 4 cups worth)

1½ tsp. kosher salt

1 tsp. freshly ground black pepper

2 tbsp. julienned basil, minced chives and/or minced parsley

Heat the 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 - 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Serves 6