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Southwest Confetti Corn Saute
Ingredients
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1 teaspoon extra virgin olive oil
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2 teaspoons unsalted butter
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1/2 cup shallots, chopped
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1 cup red sweet bell peppers, chopped
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1 tablespoon Serrano chile pepper, chopped
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3 medium ears yellow sweet corn
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1 tablespoon fresh lime juice
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salt & pepper, to taste
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3 tablespoons fresh cilantro leaves, chopped
Preparation
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Place a large skillet over medium high heat. Add olive oil and butter and swirl pan to coat.
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Add shallots and cook until soft, but not browned, about 2-4 minutes.
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Add peppers and cook until tender but still a little crisp, about 5 minutes.
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Cut corn off the cobs. Add corn and cook until hot and crisp/tender. Do not overcook as the corn will become tough and chewy.
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Stir in lime juice and season with salt and pepper to taste.
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Transfer to serving dish and garnish with the chopped cilantro.
