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