A simple and delicious side you can enjoy all summer.
Photo by Karen Hermann
SERVES 4–6
2 tablespoons unsalted butter
1 large garlic clove, minced (optional)
3 cups fresh corn kernels (about 4 ears of corn)
1 red bell pepper, cored and chopped (same size as corn kernels)
Kosher salt
Fresh ground black pepper
Pinch, red pepper flakes
2 tablespoons fresh chopped basil
Melt butter in large skillet over low heat and lightly saute garlic just until soft but not browning. Add corn and bell peppers and stir; increase heat to medium-low. Cook, uncovered, stirring occasionally, until corn becomes tender—about 8 minutes. Season with salt, pepper, and pepper flakes. Stir in basil and serve.
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Tips and techniques
Removing corn silk. Once you remove the corn husk and as much of the silk as you can, use a clean kitchen towel to firmly rub over the surface of the corn—this usually brings to the surface additional silk that you need to remove. Please note that you will never be able to remove all of the silk strings.
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