Confetti Corn
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You can halve this recipe. If you do, cover any unused pimientos with vinegar and refrigerate them - they will keep for days - or freeze them for another use.
INGREDIENTS
6 medium-size ears fresh sweet corn or 2 packages frozen whole-kernel corn
4 tablespoons (1/2 stick) butter or margarine
1 large sweet green pepper, cored, seeded, and finely chopped
1 jar (4 ounces) pimientos, drained and finely chopped
1 medium-size yellow onion, peeled and finely chopped
1/2 teaspoon salt
1/8 teaspoon black pepperRemove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl. If you are using frozen corn, cook according to package directions, then drain thoroughly.
Melt the butter in a 1-quart saucepan over moderate heat, and add the green pepper, pimientos, and onion. Cook, stirring constantly, for 8 to 10 minutes, or until the onion is golden.
Add the corn, salt and pepper, cover the pan, and simmer for 3 to 4 minutes, or just long enough to heat the corn through.
Makes 4 servings