Sweet Corn Saute


2 tbsp extra virgin olive oil
½ cup diced red onion
1 small orange bell pepper, ½-inch diced
2 tablespoons unsalted butter or margarine
Kernels cut from 3 ears yellow or white corn (or 3 cups frozen)
1 tsp kosher salt
1 tsp ground white pepper
2 tbsp sliced green onion
2 tbsp 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.

Push onions and peppers to the outsides of the pan, adding the butter or margarine to the centre and allowing it to melt. Then add the corn, salt, and pepper and continue to cook over medium heat, stirring occasionally for about 10 minutes. Season to taste, gently stir in the green onion and parsley.

Optional: Southwest version - add 1 cup black beans for last 5 minutes of the cooking time for corn. Add 1 tsp southwest seasoning or 1/4 tsp garlic powder, 1/4 tsp cayenne pepper. Use cilantro instead of parsley. Special thanks to loyal reader "V.S." of Milton for this idea.


  1. Sounds easy and yummy! At this time of year when corn is in season I always end up eating it right off the cob despite my best intentions to use it in recipes. :-)


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