This is a great way to enjoy corn. I use whatever bell pepper I have in the crisper & a bit less salt.

Confetti Corn

2 Tablespoons good olive oil

1/2 cup chopped red onion

1 small orange bell pepper, 1/2-inch diced

2 Tablespoons unsalted butter

Kernels cut from 5 ears yellow or white corn (4 cups)

1-1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 Tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 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 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot. Serves 6.

Source: "Barefoot Contessa Back to Basics"