Fresh sweet corn off the cob sautéed in butter and olive oil with red bell pepper on onion makes a delicious and easy summer side dish.
I’m a Midwest girl and I look forward to sweet corn season all year long. This fresh corn sauté is is one of my favorite ways to enjoy it. Corn is in season from late June through early October and I just can’t get enough. If you love fresh sweet corn, you also have to try this reader favorite, my Creamy Sweet Corn and Basil Pasta.
This simple corn saute is one of those super easy recipes that’s easily customized to your tastes or for whatever veggies you have on hand.
Guaranteed to be a big hit at any summer bbq and definitely a family favorite that you will find yourself making over and over again.
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Why you will love this recipe
- It’s easy and fresh with simple ingredients.
- Fresh sweet corn is very economical and this recipe is great for feeding a crowd.
- It’s a perfect side for a BBQ, pot luck or picnic and tastes great at room temperature.
- If you love fresh corn but hate getting it stuck between your teeth when eating it off the cob, you will love this corn saute.
- There are so many different ways to customize the recipe – you will never get sick of eating sweet corn!
Ingredients and variations
All you need is a handful of fresh ingredients to make this delicious side dish.
- Fresh sweet corn – this dish is best with fresh corn kernels cut from the cob. Can you make with with frozen corn? You can, and it will still be very good, but the fresh corn is what makes it really spectacular.
- Bell peppers – I prefer to use red bell pepper for color but use whatever you have! Yellow, orange or green bell pepper also works beautifully.
- Onion – I use a white onion. Yellow, sweet or red onion works too.
- Fresh parsley – basil, dill, mint, cilantro, chives or a mix of any soft fresh herbs you have on hand.
- Butter – Fresh sweet corn and butter are a match made in heaven. Salted or unsalted butter is fine. Taste and adjust seasoning as you go.
- Olive oil – I like the combination of butter and olive oil for this sauté.
- Salt and black pepper
Variations
This easy side dish is easily customized in so many ways. Here are just a few suggestions to put your own spin on it.
- Make a Mexican inspired version by swapping out the bell pepper for a poblano pepper and a jalapeño. Add some taco seasoning or chili powder and cumin and a sprinkling of fresh cilantro or thinly sliced green onions.
- Add some fresh garlic, Italian seasoning, fresh basil and maybe a little bit of grated parmesan for an Italian twist.
- Get even more veggies in and add some diced zucchini.
- Make it spicy and swap in red pepper flakes for black pepper.
- To make this dish vegan, simply omit the butter and use a few extra tablespoons of olive oil or use a plant based butter for more flavor.
Method
Shuck the corn and remove as much of the corn silk as you can. With a sharp knife, stand the corn up on the flat end and carefully remove the kernels from the cob. An easy way to do this is on a baking sheet or in a large bowl with another small bowl upside down inside of it to prevent the kernels from flying all over the counter. Use the back of your knife to scrape the corn cobs into the bowl. The milky juice has tons of corn flavor!
Finely dice the onion and red peppers. You want all of the veggies to be about the same size so try to make your onions and peppers about the size of the corn kernels.
Heat a large skillet over medium heat and add olive oil. Melt butter in the olive oil and add the diced onions to the pan. Sauté onions for 2-3 minutes until soft and translucent. Add in bell peppers and cook for another 2 minutes. I like my veggies tender crisp. If you like softer peppers, feel free to cook them a bit longer.
Add the corn kernels to the pan and season with salt and pepper to taste. Cook for another 3-5 minutes until corn is warmed through and tender crisp. Remove the pan from the heat and stir in fresh minced parsley.
What to serve with corn saute
- This is the perfect dish to serve at a BBQ or bring to a pot luck. It pairs well with any kind of grilled protein – chicken, steak, shrimp and BBQ ribs especially.
- This is an economical and easy side to make for a crowd. It pairs perfectly with hot dogs and hamburgers.
Recipe FAQs
Yes. But sweet corn is much better. If using frozen corn, thaw and drain excess water before adding to the saute.
The husk should be bright green and tightly wrapped around the corn. Give the corn a squeeze, it should be firm with no soft spots. Smell the top where the silks are coming out of the husks. It should smell sweet with no indication of decay.
Fresh corn on the cob is best cooked as soon as possible. To store, seal it unwashed and unhusked in a plastic bag in the crisper drawer of the refrigerator for 4-5 days.
3-4 days. Store any leftovers in an airtight container in the fridge. Reheat in the microwave or in a skillet over medium low heat.
More delicious veggie sides to try
Sautéed Fresh Sweet Corn with Bell Peppers and Onions
Ingredients
- 6 ears fresh sweet corn
- 1 onion
- 1 red bell pepper
- 4 tablespoons butter
- 1 tablespoon olive oil
- salt and black pepper to taste
- ¼ cup minced fresh parsley
Instructions
- Shuck corn and remove corn silk. Use a sharp knife to cut the kernels away from the cobs. Use the back of your knife to scrape the milky juice out of the cobs into the bowl.
- Finely dice onion and bell pepper.
- In a large saute pan, heat oil and melt butter over medium heat. Add onions to the pan and saute for 2-3 minutes until softened and translucent.
- Add diced pepper to the pan and cook for another 2-3 minutes until tender.
- Add in corn kernels and cook for another 3-5 minutes until corn is crisp tender. Season with salt and pepper to taste. Remove pan from the heat and stir in fresh minced parsley.
Yossarian Lives!
Absolutely delicious. I substituted onions for shallots and added the green peppers last (like Chipotle’s fajitas, the combination of carmelized onions and still barely-crunchy fajitas is delectable)