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Sweet Corn and Vidalia Salad

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Ingredients
  

  • 2 tablespoons good olive oil
  • 1/2 cup chopped Vidalia onion
  • 1 small red bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter
  • 5 ears corn, kernels cut (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons freshly ground black pepper
  • 2 tablespoons julienned fresh basil

Instructions
 

  • Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft.
  • Stir in the bell pepper and sauté for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.