Confetti Corn

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.


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4.9 75
Another wonderful recipe! I'll never use frozen corn again -- while fresh is available. I used red bell pepper and lots of fresh basil. Fantastic combination. I made this for a dinner party and served seared scallops on top of a bed of this confetti corn. Simply delicious! Thanks Ina for the reminder of selecting quality ingredients and drawing from seasonal produce whenever possible. item not reviewed by moderator and published
So yummy and refreshing! item not reviewed by moderator and published
So much sweet corn flavor and crunch. Worth the work of cutting the corn off the cob. item not reviewed by moderator and published
I made this for dinner tonight & my mom was pleasantly surprised. She wanted to give it 10 stars and said, "This will make a great Friday night dinner!" I served it with a salmon filet topped with pesto sauce. Ina serves up another hit with this one! item not reviewed by moderator and published
This recipe is simply amazing! And I didn't even use fresh corn!! I'm sure it is better with fresh, but frozen worked out great and makes this a year-round dish (and makes it a bit easier). I just substituted it in the recipe (didn't thaw), added a dash of sugar (to give it that sweet corn flavor), and finished off the dish with a splash of cream (half & half would do), to get that milkly corn aspect. This is a fast and delicious side dish for anytime. item not reviewed by moderator and published
I have made this recipe countless times and it is definitely good enough for company. Very flavorful! I usually pair it with grilled meat or pulled pork sandwiches. Have used a little dried basil instead of fresh, still amazing. item not reviewed by moderator and published
Wish I could give this recipe 10 stars, it was really good! Willamette valley corn is at its peak now, 4 ears was plenty for my hubby and me. GREAT RECIPE :- item not reviewed by moderator and published
My Husband's word for this was 'EXCELLENT'!!! And it was so easy, especially since I already had blanched corn on the cob kernels in the freezer from a local grower. item not reviewed by moderator and published
Like Ina says, "fabulous"! It was so delicious and super easy to make. All my friends left with copies of the recipe. item not reviewed by moderator and published
Wow! This recipe is absolutely fabulous. I live in California and fresh corn is super sweet right now, making the recipe perfect, but I think this recipe would be good even with frozen corn. It's definitely worth trying. item not reviewed by moderator and published
Full of flavor!! A huge hit with the family and friends! item not reviewed by moderator and published
Wow, my husband said "it's an explosion of flavor". Really good and worth the fresh corn (unbelievably fresh and sweet flavor and orange pepper ($1.98. Herbs I have in my garden, otherwise this would be VERY expensive for a side dish. That being said, this is definitely company worthy. item not reviewed by moderator and published
A wonderful way to enjoy summer corn. I served this salad at room temperature and everybody loved it. A 'must' for everyone's recipe book. Just a great summer salad. item not reviewed by moderator and published
This was delicious!!!!!!!!! item not reviewed by moderator and published
Everyone who tried it, loved it. I didn't get to try it since there was none left; so I will have to make some more item not reviewed by moderator and published
This is YUMMY! Easy,and tasty! I did not have a red onion, so I used yellow, and added a red pepper as well, due to doubling the recipe and only having one orange. : We ate it with panko crusted cod and a green salad, it was wonderful! Thank you Ina! : item not reviewed by moderator and published
This was soooooo good!! I didn't have any onions so used leeks instead. Very tasty. I also added a dash of Mexican Chili powder and that was great. item not reviewed by moderator and published
This dish was a big hit tonight with my family. Very flavorful, yet easy ingredients, and comes together so quickly. The fresh vegetables and fresh herbs created a wonderful and enticing fragrance--there were no leftovers! I did add a splash of white wine to this dish for extra flavor. I will be making this dish again soon before fresh corn is out of season. item not reviewed by moderator and published
One word. DELICIOUS! item not reviewed by moderator and published
Really yummy, the only problem, as a novice cook is cutting the corn...but I don't think it would be the same with canned or frozen. item not reviewed by moderator and published
It was yummy beyond imagination. So much so that we are going to a BBQ party tomorrow and my husband has especially requested to prepare this one to surprise everyone there. Only that instead of the unsalted butter I used the smart balance and more peppers (yellow and orange as I love their flavor : Thanks a lot Ina for another one of your rocking recipes! item not reviewed by moderator and published
Perfect! Incredibly easy and so very good. We used chives and basil for the herbs and they were fantastic! Thanks, Ina! item not reviewed by moderator and published
We have made this recipe for two years and it never disappoints. We do buy dozens of ears of fresh corn in the summer, blanch it, cut off the kernals and freeze them in four cup bags so we have fresh corn year round. item not reviewed by moderator and published
Very good recipe! I had a lot of fresh corn and used this recipe. Highly recommended : item not reviewed by moderator and published
I have only just made this and I loved it. Th corn was so sweet and the herbs really brought out the flavours. Thank you for another winner Ina. item not reviewed by moderator and published
I LOVE this recipe! I have made it countless times and never tire of it. I love the suggestion below about adding shallots and other types of peppers. So many variations to choose from! It's a keeper! item not reviewed by moderator and published
I gave this recipe a 4-star rating simply because I made a couple of changes to fit my own taste. I used 1 Tbsp bacon grease, 1 medium shallot (all the onion I had on hand, 1/2 large poblano pepper (again, all I had on hand, and 3 cups of fresh corn. I didn't add more fat, and used about 3/4 tsp salt and 1/2 tsp freshly ground pepper. I topped it with cilantro, which just seemed natural along with the poblano. YUM! This is a great way to use fresh corn, and I'll be adding it to my recipe box! Thank you Ina, you inspire! item not reviewed by moderator and published
Made this recipe in 2 batches: The first batch I made as instructed ... we ate it immediately and it was excellent. Cooking it in this manner definitely brings out the sweetness of the corn. The corn was cooked just enough to maintain a delightful crunch. The second batch was a trial run ... I wanted to see how the dish held up if prepared a day in advance. I cooked it about 2 minutes less than called for in the instructions, and stored it in the fridge overnight. The next day at lunchtime I re-heated it. It was still very good, but some of the crunch of the corn was diminished. Since I'm so picky, I probably won't make this dish more than about 2 hours in advance, but for those that are a bit less picky, cooking it a day in advance will still produce a very good result. Great recipe, and easy to make. Slicing the corn off the cob is very easy when it's raw, I learned! item not reviewed by moderator and published
My family loved this recipe. The night I made it I did not have any fresh herbs so I added dried basil instead. It was still wonderful. I'm glad I discovered it at the start of fresh corn season! item not reviewed by moderator and published
This is such a flavorful and colorful alternative to corn on the cob. I have been making this recipe for a couple of years now and it's always one of the first things I make when the first crop of corn shows up in the stores. Everyone loves it and it's hard not to eat half of it before it makes it to the table. Other reviewers have mentioned using cilantro rather than the basil.... that sounds delicious too, will try that next time. Have always just used the basil, parsley and chives as they grow in abundance outside the door. For those of you who haven't tried this recipe it won't disappoint. Oh, just to add a note, adjust the salt to your taste!! item not reviewed by moderator and published
This is a wonderful recipe! I have made it exactly as written and it's so good... have also made it with different herbs if I had something else on hand, making it a little different every time and fantastic! item not reviewed by moderator and published
Very tasty and a good change from serving corn plain. I've made this many times already. item not reviewed by moderator and published
best spin on corn i've ever had. so quick and easy. item not reviewed by moderator and published
Delicious - fun new twist on corn! Easy to make. Will make again! item not reviewed by moderator and published
My sister bought this corn dish to family brunch and it disappeared in minutes! So of course after begging for the recipe I prepared my own. I doubled the recipe and served one dish hot one cold, both ways are awesome, does it get any better than this? Fresh, sweet corn from the Amish farmstand made this dish the highlight of my dinner party. I also added a little extra butter, no leftovers! My husband has requested that I add bacon...we'll see, but bacon does make everything better! Thanks Ina, I love to watch you cook, you've made dishes that look difficult so simple to prepare...keep it up! item not reviewed by moderator and published
I made this meal for supper this evening and it was so tasty that I wish I'd made a double batch. I made the recipe as is, not tweeking any quantities, and it was perfect. Used chives, basil and parsley. You could serve it as a side dish, but we ate it on its own. I'm off to the shops tomorrow to buy more corn for tomorrow night! item not reviewed by moderator and published
One of the best corn side dishes I've tried. Needed a little something, I added the juice of one lime and substituted cilantro for the herb. Definitely use fresh corn, the texture of it is incomparable to what you'd get using frozen corn. Will definitely make again. item not reviewed by moderator and published
We loved this so much that we made it two days in a row. And it's super easy. The orange pepper adds a nice complementary flavor, as does the basil. item not reviewed by moderator and published
I made this recipe Friday and halved it because my wife and I usually have too many leftovers. It was almost gone by the time the dinner hour arrived thanks to my wife's repeated sampling. Therefore, I made an extra large batch yesterday because it is so so, good. The Olathe Colorado corn just arrived at our Kroger store just in time for this delicious dish. Definitely a permanent part of our recipe collection. item not reviewed by moderator and published
I added a small jalapeno pepper & some garlic (during the 2 minutes saute) to kick it up a notch. I've also begun to cut the oil, butter & salt by 1/2. I haven't found anyone who hasn't liked this. My next change will be to fry up some bacon and then saute the onion in the bacon grease. item not reviewed by moderator and published
I gave this dish 5 stars because the dish looks and tastes fabulous. The colors of the corn, onion, pepper and herbs are beautiful. This is so simple to make and it has a crunchy texture. I loved the combination of herbs, all growing in my garden just now. The next time I make this dish, I will cut the oil to two teaspoons in a non-stick pan and use the same amount of butter. It seemed a little to oily to me, just my personal taste. With this small modification, I recommend this side with any barbeque or even Thanksgiving as another reviewer suggested. Thanks Ina. item not reviewed by moderator and published
I made this recipe a couple of days ago and will be sad to finish the last of the leftovers today. This was so tasty and I'm so glad I tried it. The combination of the fresh corn, orange pepper, red onion, and fresh herbs is a winner. I would love to make this for Thanksgiving, but I'n not so sure about freezing the fresh corn and having it retain its flavor. I also thought that the leftover confetti corn might be good to use in a shepherd's pie. Thanks Ina. It is so satisfying to watch you make a dish and then to try it on my own and have it come out so perfectly. item not reviewed by moderator and published
I am in college and currently living on martha's vineyard. I don't have my mom to cook for me so i dont get the delicious tasty meals i normally would at home. But i refuse to allow this from stopping me eating well and so i try to find easy CHEAP meals as much as often. I got 6 ears of corn for just 1 dollar at stop and shop. this meal cost me all in all 10$ and i have PLENTY of left overs for tomorrows lunch and dinner! i ended up pan frying some chicken with this an using some uncle bens original microwavable rice and made this into my own stir fry. it was so easy, cheap, and any college kid could do it. everyone in my house was raving about how good it smelt. i definitely recommend it for anyone on a tight time and money budget! enjoy! item not reviewed by moderator and published
Made this last night with barbeque chicken for my husband and me. Thank heavens I put some on a plate for myself because after the first forkful he went to the kitchen and emptied the pan! One of the best Contessa dishes ever!!! item not reviewed by moderator and published
Loved this recipe. The whole family gobbled it up. Very easy to make. It's the perfect summer side dish. I made it along with Giada's baked mashed potatoes and BBQ chicken. Made for a wonderful dinner. item not reviewed by moderator and published
Add this corn dish to anything you grill this summer! I preferred it hot. It has lots of flavor and a nice little kick of spice!! It has become a family favorite!! Make sure to only use corn off the cob. item not reviewed by moderator and published
I've never rated a recipe before, but this one was FANTASTIC! Enjoyed the sweet corn flavor and the blend of peppers/onions. We had no basil so I used cilantro (which our family loves0 instead........wonderful!! item not reviewed by moderator and published
Love this recipe!! Total crowd pleaser. It is so easy, and for not having a whole lot of ingredients, it had so much flavor!! I made this with peaches and cream corn (on the cob, not frozen) and FRESH basil. I will make this all summer long for sure! item not reviewed by moderator and published
I made it this morning for tonight. I keep going back and tasting one more spoonful. There will be none left by dinner! It is good hot, room temp and cold. Stacey is right, don't use frozen corn. Frozen corn is great for other recipes but this one deserves fresh corn on the cob. Who knew a veggie dish could be so good? item not reviewed by moderator and published
The fresh corn makes a huge difference so don't even think about using frozen corn. Easy to make and delicious! I've made this a few times following the precise recipe (the only way to do it if you want to be true to your review) and I've gotten RAVE reviews with people going back for second and third helpings! Ina, I'm a huge fan and you have yet to fail me. item not reviewed by moderator and published
This was a huge hit. I used corn on the cob that was leftover from the night before, so cooking time was just a few minutes. I agree use less pepper. It doesn't need that much. I also used vidalia onion instead of a red onion, and just butter, no olive oil. It was sensational. Next time I make it, I'll make more. It was gone in no time. item not reviewed by moderator and published
I was watching this in the office and could have sworn that she also used bacon and don't see that in the recipe. Bacon and corn are always good... item not reviewed by moderator and published
I only used 1 T olive oil, 1 T butter and you can reduce the salt by 1/3 or leave it out all together. I used the amount of salt called for and it was WAY to salty. As others have commented, there is also too much pepper. I used 1/4 tsp pepper. Tweak these ingredients and it will look and taste great. item not reviewed by moderator and published
I made this tonight with the sliders and it was really a nice dish. I had to use canned corn since it's the dead of winter and we won't have good Jersey corn until the summer but it was still really good. My kids loved it. Thanks, Ina. item not reviewed by moderator and published
I loved this recipe. One warning though, don't put a whole teaspoon of black pepper in this if you have small children to feed--it's simply too much, even for me! In the future, and yes, this is a keeper, I will cut the black pepper back. Thanks, Ina! item not reviewed by moderator and published
This corn was easy to make and the herbs were great. My husband loves corn-on-the-cob but I'm not much of a fan so this was a delicious way to meet in the middle. Give yourself some time to prep though, even though the cook time says 15 minutes, it takes at least another 15 to prep the ingredients if you're an average home cooker. item not reviewed by moderator and published
SOO flavorful and easy! One of my husband's new favorites! item not reviewed by moderator and published
With fresh or frozen corn this recipe works well. Be sure not to overcook it. I tossed in fresh basil at the end and it was very good. Thumbs up. item not reviewed by moderator and published
This was delicious! I followed the recipe exactly, it came out great however...I think next time I could get by with half the amount of butter and it would still be just great. item not reviewed by moderator and published
This is delicious, the ingredients compliment mother nature's flavor. Summer corn usually means corn on the cob several days a week. This has that wonderful flavor but gives you a break from gnawing the corn off that cob!!! item not reviewed by moderator and published
I made this tonight for our family barbecue. Very easy to prep everything ahead of time and just cook right before dinner is served. The peppers, onions and basil were a great compliment to the corn. I was worried how the basil would be with the corn, but it worked really well. Gotta trust Ina to give us great food!! Received several compliments on this recipe and will definitely make again. item not reviewed by moderator and published
Made this side dish tonight along with oven fried chicken & parmesean mashed potatoes. Seemed simple enough....and the reviews were great. How good could Ina make corn taste?? All I can say is it was the most flavorful corn I've ever eaten. My husband also raved!!! I made the recipe as written except used white onion & dried parsley. Couldn't get over the flavor! This has already been incorporated into our Thanksgiving menu. item not reviewed by moderator and published
This recipe is sooo good. I wasn't expecting it to be as good as it was. The orange bell pepper and red onions make it spectacular. I kept sneaking spoonfuls of it while i was waiting for her tuscan-lemon chicken to be ready, which is also fabulous. Ina, you are the best! item not reviewed by moderator and published
I really liked this recipe and will make it often. Why is it that butter makes everything so much better?!!? I would cut the butter or olive oil a little bit since mine came out a bit greasy. item not reviewed by moderator and published
I have yet to have an Ina Garten recipe that I wouldn't give 5 stars! This was so easy to make and had wonderful flavor. I am always looking for quick and flavorful recipes and this one was great. Especially since it is corn season now. Another great one Ina!!! item not reviewed by moderator and published
This was so yummy. I made it with Grimes, IA fresh peaches & cream sweet corn. My husband, who likes most veggies but rarely compliments them, raved about this dish. He said I should definetly make it a regular side dish. His only tiny complaint was that it had no "kick". So I might add a touch of cumin or hot sauce to it next time. This was also very easy and quick to make. I used fresh Basil, Chives, and Italian Parsley from my garden. A keeper. item not reviewed by moderator and published
As with all other Ina recipes, this one is going in the permanent file. While all of her recipes are delicious, this is one of the easiest and fastest to throw together. I highly recommend using the orange pepper if you can find it. I used frozen corn instead of fresh (thawed first) and it worked great. item not reviewed by moderator and published
I made this last night for a big group of people. It was the biggest hit!! Everyone loved it and asked for the recipe. The ONLY thing I changed was I grilled the corn on the bbq then cut it off the cob. Then after the onions and peppers were softened I added the corn to warm it up. Everyone loved the char on the corn. Thanks Ina!! item not reviewed by moderator and published
This was so easy and soooooooo good. Is fabulous w/ BBQ! I used red bell pepper instead of the orange and only the basil. PERFECT! I am going to double next time. item not reviewed by moderator and published
I was watching Ina the other night after work (5:00 to 5:30 PM) and she made the confetti corn. It looked so wonderful and I just happened to have all the ingredients in the fridge so I jumped up and made it! Really quick and easy and tastes absolutely delicious! I'm not a big fan of basil so I substituted green onions for the basil and it was GREAT! The hubby said that it was a "keeper"...his highest praise! This will become a regular in our kitchen. Thanks, Ina, for a simple and great dish! item not reviewed by moderator and published
made this for dinner tonight and it was amazing!! every last bite was devoured and it only took about 10 minutes to make! thanks INA!! item not reviewed by moderator and published
This dish is AWESOME! It's fast & simple to prepare. A perfect alternative to the ole' corn on the cob. You can also use frozen corn but if it's in season go for the fresh. I doubled it &we had the leftovers on our steak tacos. The fresh herbs are a must, I used chives & basil and use more than Ina called for. Every recipe of Ina's I've ever made has always been a hit at our table. item not reviewed by moderator and published
ANOTHER SIMPLE AND (WHO CAN RESIST SAYING THIS) FABULOUS RECIPE FROM INA. MAKE IT WITH THE SLIDERS FROM THE SAME SHOW! DID, I MENTION HOW PRETTY IT LOOKS! AND AS USUAL, INA'S PRESENTATION IS PERFECT! item not reviewed by moderator and published
Great recipe for the grillside. Delicious and quick. Bravo! item not reviewed by moderator and published
Ina's Fresh Corn Salad has been one of my favorite recipes to serve fresh local corn on the cob while entertaining. Now I have a "hot" version to serve. Very easily done while burgers are resting on the hot tray, this is DELICIOUS! I snipped a combination of fresh herbs from my garden (basil is essential in my view) and this was a perfect complement to the grilled burgers ... or any grilled meat. The do-ahead prep of the fresh corn makes this easy for entertaining - great fresh corn taste without the cobs sitting and getting cold. A KEEPER! item not reviewed by moderator and published
When you cut corn from the cob: 1. make sure you have a sharp knife; the blade will just slide down the cob and remove the kernels. 2. Use a large bowl and take a smaller bowl, flip it upside down and sit it in the large bowl. Stand the corn on end on the bowl and slice away. The corn will fall off into the bowl - and you have a nice stable work surface. 3. Make sure you cut that bottom piece off the corn cob so it has a flat surface to sit on when you cut. item not reviewed by moderator and published

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Healthy Grilling & Summer Recipes