Its the very best way to enjoy peak-season corn.
Most of her cookbooks that I own were published before 2010.
Cut four cups of corn off of the cob.
Simply Recipes / Photo Illustration by Wanda Abraham / Meleyna Nomura
The recipe suggests this will take five ears.
But I got exactly four cups from four ears, so I stopped there.
Saute the onion and bell pepper in olive oil.
Simply Recipes / Meleyna Nomura
Getting a head start cooking the onion and bell pepper means theyll soften without overcooking the corn.
Saute the corn in butter.
The recipe suggests cooking the corn for five to seven minutes.
Simply Recipes / Meleyna Nomura
I cooked mine for about five minutes.
Season to taste and add herbs.
Corn varies in sweetness.
Simply Recipes / Meleyna Nomura
Taste it first before deciding on the final seasoningsweeter corn can take a little extra salt.
Back in my early 20s, I was cooking toimpress.
At the time, that meant everything had to be elaborate and a little over the top.
But as they say, with age comes wisdom.
Now I know that a simple side dish is a weeknight hero.
Its also the perfect addition to a larger summer party spread.
Its absolutely delicious but not the star of the show.
Its not meant to beleave that to whatever youre pulling off the grill.
It definitely catches the attention of a crowded buffet.
And the additions arent just for aesthetics, they all compliment the flavors of the corn beautifully.
Inas suggested fresh herb is basil, which wouldnt have been my first pick for corn.
I love it here.
It really drives home the summery aspect of this dish.
The sharp freshness of it is also a great foil to the sweet vegetables.
It was the perfect way to kick off the summer season.
Reducing the oil at the top of the recipe feels like an appropriate tweak.
Be smart about seasoning as well.
I would go by the latter.
Get the Recipe:Ina Gartens Confetti Corn
