Confetti Corn

Adapted from Barefoot Contessa
Serves 4

*2 tbsp olive oil
*1/2 cup chopped onion
*1 orange bell pepper, 1/2-inch diced
*kernels cut from 5 ears of corn
*salt
*pepper
*2 tbsp julienned fresh basil, miced chives and/or minced fresh parsley

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until onion is soft. Stir in bell pepper and saute for two more minutes. Add the corn, add salt and pepper to taste. Cooking, stirring occasionally, until the corn just loses its starchiness. Gently stir in herbs and serve hot.