Recipe Of The Week- Confetti Corn
We all love to have fresh corn in the summer! I remember as a kid, my mom would buy tons of it and would cut it off the cob and freeze it so we would have fresh corn all year around. So I think this is a perfect recipe for the summer and all year long if you are like my mom and freeze fresh corn.
- Kernels cut for 8 ears of yellow corn
- 1 small red pepper, finely diced
- 2 green onions, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons of butter
- 1/4 cup parmesan cheese
- Salt and pepper to taste
- Melt 2 tablespoons of butter in a large saute pan; add garlic and saute for 1-2 minutes
- Add red pepper to pan, and saute for 2-3 minutes, until tender
- Add corn kernels, mix with red pepper and butter, making sure it is evenly coated
- Add Salt and Pepper
- Saute corn on medium heat 5-10 minutes until no longer hard, but still slightly crunchy
- When corn is almost done, stir in sliced green onion and saute 1-2 more minutes
- Transfer corn to a bowl and sprinkle with parmesan cheese
- Serve warm or room temperature