Confetti Corn

90 Ratings
Recipe courtesy ofIna Garten

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

Yield: 6 servings

Level: Easy



  • 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


  • 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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90 Ratings

Fantastic recipe! I love fresh corn but don't always feel like eating it on the cob. After I discovered this recipe a couple years ago, it has been a summer standard. I usually use a Vidalia onion and red bell pepper. Sometimes I throw in a jalapeno and fresh basil from my husband's garden, but have used parsley when I don't have basil and it is always delicious. Thank you, Ina!<br /> See All Reviews Post Review

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