Ingredients:
2 tablespoons of avocado oil
1/2 cup of red onion (chopped)
1 small orange bell pepper
2 tablespoons of butter
kernals cut from 5 ears of NH corn (4 cups)
1 1/2 teaspoons of salt
1 teaspoon of ground pepper
2 tablespoons of fresh minced parsley leaves
Directions:
1. Cut the kernels off of at least 5 ears of uncooked corn (totaling 4 cups.)
2. Heat the avocado oil over medium heat in a large skillet pan.
3. Add the chopped red onion and saute for 5 minutes or until the onion is soft.
4. Stir in the chopped bell pepper and saute for 2 more minutes.
5. Add the butter to the pan and allow the butter to melt.
6. Over medium heat, add the corn, salt and pepper, stirring occasionally, for about 7 minutes.
7. Stir in parsley and serve hot.
2 tablespoons of avocado oil
1/2 cup of red onion (chopped)
1 small orange bell pepper
2 tablespoons of butter
kernals cut from 5 ears of NH corn (4 cups)
1 1/2 teaspoons of salt
1 teaspoon of ground pepper
2 tablespoons of fresh minced parsley leaves
Directions:
1. Cut the kernels off of at least 5 ears of uncooked corn (totaling 4 cups.)
2. Heat the avocado oil over medium heat in a large skillet pan.
3. Add the chopped red onion and saute for 5 minutes or until the onion is soft.
4. Stir in the chopped bell pepper and saute for 2 more minutes.
5. Add the butter to the pan and allow the butter to melt.
6. Over medium heat, add the corn, salt and pepper, stirring occasionally, for about 7 minutes.
7. Stir in parsley and serve hot.
ENJOY!