Corn Confetti Salad, by, Gina Meyers

Ingredients
2 tablespoons good olive oil, such as Extra Virgin Olive Oil or Even Avocado Oil.

1/2 cup chopped red onion

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

2 tablespoons unsalted butter (optional)

Kernels cut from 5 ears yellow or white corn (4 cups) (can be cooked or uncooked corn)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper



Direction Options:

On a cutting board, slice bell pepper and dice red onion. Cut corn off the ear. Place all ingredients in a bowl, drizzle olive or avocado oil over the ingredients in the bowl, you may add a little vinegar or balsamic vinegar if you like. Chill in fridge add salt and pepper and serve cold.

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. Next, if you want to:
add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, about 5 minutes. May serve warm.

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