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2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter or margarine
kernels cut from 5 ears yellow or white corn (4 cups)
1 and 1/2 teaspoons Manischewitz Kosher Salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves (I used frozen cubes instead and the results were terrific!)
Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for five minutes, until the onion is soft. Stir in the bell pepper and sauté for two 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 five to seven minutes, until the corn just loses its starchiness.
Season to taste, gently stir in the basil or other green herbs, and serve hot.
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