Spicy Corn with Banana Pepper and Pine Nuts

Spicy Corn with Banana Pepper and Pine Nuts

serves 4-6

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 small onion, diced, about 3/4 cup (I used red onion)

1 hot banana pepper, sliced (about 1/4 cup)

6 ears of corn, cleaned and kernels sliced off the cob (about 5 cups)

1/2 teaspoon sea salt

1/2 cup pine nuts, roughly chiopped

1/4 cup chopped basil

1/4 cup chopped parsley

Heat the olive oil and the butter together in a large saute pan. Add the onion and cook until soft, 1-2 minutes. Add the banana pepper and cook for 1 minute.

Add the fresh corn to the pan and stir. After 2-3 minutes, add the salt. (Don't put the salt in any earlier: you want the corn to retain its moisture.) Continue cooking until the corn is cooked through and takes on some spice from the peppers, about 5 minutes total.

Remove the pan from the heat and sprinkle with the pine nuts, basil and parsley. Serve immediately.

The Italian Dish

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