SERVES 6
In late summer, when corn is bountiful, Ina Garten tosses kernels with other vegetables and herbs that are available on Eastern Long Island, creating a casual fresh dish that’s a colorful accompaniment to a grilling menu. In this recipe, she suggests cooking the corn as soon as possible after it’s picked because sugar turns to starch quickly.
2 tablespoons good olive oil
½ cup chopped red onion
1 small orange bell pepper, ½-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh 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 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 175 |
| Protein: | 4 g |
| Fiber: | 3 g |
| Fat: | 10 g |
| Saturated fat: | 3 g |
| Sodium: | 497 mg |
| Vitamin A: | 199 IU |
| Vitamin C: | 37 mg |
| Vitamin D: | 3 IU |
| Vitamin E: | 1 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 56 µg |
| Lutein and zeaxanthin: | 87 µg |