Ingredients
12 medium ears fresh corn
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large ripe tomato (13 ounces), finely chopped (about 2/3 cup)
4 basil leaves, thinly sliced crosswise
1 medium red bell pepper, roasted, seeded, and finely chopped (about 1 1/2 cups)
1 1/2 to 2 cups whole milk
2 teaspoons coarse salt
Preparation
Husk corn and remove silk. Grate corn kernels on the fine side of a box grater. Set aside.
Place olive oil and butter in a large skillet over medium heat; heat until bubbling. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, about 40 seconds. Add tomato and cook, stirring, until soft, about 5 minutes more.
Add peppers and basil and continue cooking for 1 to 2 minutes. Stir in corn and milk; season with salt. Cook, stirring occasionally, until thick and creamy, about 30 minutes. Serve immediately.
