• 1 tbsp  olive oil
• 1 medium  yellow onion, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 ears of corn, kernels removed  (or 2 cups frozen corn kernels)
• 2 tbsp  unsalted butter (use ghee for Whole30)
• 4 garlic cloves, thinly sliced
• 1 1/2   tsp kosher salt
• 1/2   tsp smoked paprika
• 1/4  tsp  dried thyme
• 1/4  tsp  red pepper flakes
• 1/2  cup  basil, thinly sliced, plus more for serving
• Juice of 1/2 a lemon
• 4 ounces  burrata, torn into as many pieces as you have eaters  (omit for Whole30)

Substitutions:

• Olive oil—>  any cooking oil, or use butter, but cook everything over medium heat (not medium-high), otherwise the butter will burn.
• Onion—> scallions, shallots, red onion, any type of onion! Or stir 1/3 cup diced chives in at the end, with the basil. Or, omit!
• Peppers—>  any combo of these peppers works. I am not a fan of green bell peppers, but do your thing!
• Corn—>  no corn? This dish is delish with peppers only. Try throwing some thinly sliced fennel in there!
• Butter—>  you don’t have to add butter, but damn it’s good! Add 1 tablespoon extra-virgin olive oil if you don’t want to use butter.
• Garlic—>  1/2 teaspoon garlic powder.
• Smoked paprika—>  regular paprika, or a pinch of cayenne for a little heat instead of smoke.
• Dried thyme—>  omit, the basil gives plenty of herby flavor. A pinch of oregano or Italian seasoning would add a lot of flavor too, if you’ve got one of ‘em.
• Red pepper flakes—>  black pepper, or a pinch of cayenne if you like heat.
• Basil—>  cilantro, or 3 tablespoons oregano, or 1/4 cup chopped parsley.
• Lemon juice—>  1 tbsp of a light colored vinegar.
• Burrata—>  totally fine to omit, or go with 1/3 cup of crumbled feta which would be equally fab in a different way (salty versus creamy).