Confetti Corn

This corn is as fun as the name. Simple and summery, it is best when you are able to use fresh corn (which is way too short of season in my opinion). There is a lot of color in this dish so it is a really great addition to any outdoor meal. This recipe yields 3-4 servings.

4 ears of corn
1 red bell pepper
1 orange bell pepper
1 sweet onion
1 T. olive oil
2 T. butter
Fresh chives

Start by heating the grill to medium-high. Peel the husks of the corn back but leave them attached to the stem (is that called a stem?).  Remove the silk, then fold the husks back over the corn. Grill for 15-20 minutes, or until the kernels are slightly browned. 
Remove the corn from the grill, fold the husks back, and let cool for several minutes. 

Meanwhile, heat one tablespoon of vegetable oil in a large skillet. Add chopped onion and bell peppers. Cook for about 10 minutes.  

 Once the corn has cooled to a reasonable temperature, use a large grated knife to cut the kernels off the cob. I do this by cutting each one in half, then holding them vertically and cutting down.  Add the corn to the pepper mixture, and finish with fresh chopped chives.

Add 2 tablespoons of butter, 1-2 teaspoons kosher salt, pepper to taste, and sauté until the corn is heated through. Enjoy!