Ingredients
4medium earsfresh corn, husked, or 10 oz.
Heat oil in a 10-inch skillet over medium heat.
Add the corn, bell pepper, and onion.
Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes.
Season with salt and pepper.
Serve the salad warm or chilled.
(Before chilling, drain the vegetables.)
Sprinkle with basil before serving, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
