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

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Healthy Grilling & Summer Recipes