Confetti Corn by Ina Garten

I obtained this recipe from Ina Gaten's Barefoot Contessa Back to the Basics cookbook. I have adapted this recipe to rough measurements and visual cues since I do not like to use measuring cups and tablespoons.

Quartersized amount of olive oil
Two handfuls finely chopped red onion
Three handfuls finely chopped orange and yellow bell pepper
Tablespoon of butter
Four corn cobs
Salt and pepper
Dried basil

Pour a quartersized amount of olive oil onto a medium heat skillet
Add two handfuls of finely chopped red union and cook until soft
Add three handfuls of finely chopped orange and yellow bell pepper and cook until softened
Add a table spoon of butter and corn salt and pepper
Let cook and then add dried basil or any fresh herb available