Corn, Bell Pepper, Honey, Onion, and Spices

This nice and easy side dish is a slight twist on an Ina Garten recipe. I added honey and cumin, and reduced the amount of corn by half. The original recipe can be found on foodnetwork.com at: http://www.foodnetwork.com/recipes/ina-garten/confetti-corn-recipe4.html

The dish serves 2 to 4, and takes a total of 25-30 minutes of prep and cooking.

Ingredients

- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion (This was about 1/4 of a decent-sized Spanish onion)
- 1 small orange bell pepper. 1/2 inch diced
- 2 tablespoons unsalted butter
- 1 15-oz can of whole kernel, sweet corn
- 1 & 1/2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon of honey
- 1 teaspoon of cumin
- 2 tablespoons julienned fresh basil,  minced fresh chives, and/or fresh parsley leaves. (I used Italian parsley.)

Directions

Heat the olive oil over medium heat in a large sauté pan. Add the onion, and sauté for 5 minutes. until the onion is soft. Stir in the bell pepper and sauté 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. Stir in the honey and sprinkle on the cumin when the dish has about 2 minutes left to cook. 

When the cooking is complete, stir in the herbs. Serve hot.