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Confetti Corn combines sautéed fresh corn kernels with colorful diced bell peppers, red onion, and fresh basil in one easy summer side dish.
Fresh Corn Never Tasted So Good!
We’ve just started seeing some great deals on fresh corn at our local market. Never one to pass up a good bargain, we filled a bag full of corn and starting dreaming up recipes to share here on A Family Feast!
This Confetti Corn recipe is so quick and easy to make – and full of wonderful, fresh summertime flavors.
It gets its “confetti” name from a colorful mix of fresh corn kernels combined with a variety of green, red, and orange bell peppers, plus diced red onion. This colorful mixture is sautéed in butter and oil until tender.
But what really brings this dish together is the fresh basil that is added just before serving. (If you’ve never had corn and basil together – you really must try it! It’s a fabulous flavor pairing!)
Why You’ll Love Confetti Corn
- The combination of fresh corn, bell peppers, and fresh basil is delicious summertime in a bowl!
- This side dish is quick and easy to make and goes well with any meal.
- You can also serve this dish at room temperature as a summer salad at cookouts or summer dinner parties.
Key Ingredients & Substitutions
- Fresh Corn Kernels – Cut from approximately 5 or 6 ears of corn.
- Bell Peppers – Use a variety of colors including green, red, and orange.
- Red Onion
- Extra Virgin Olive Oil
- Unsalted Butter
- Kosher Salt
- Freshly Ground Black Pepper
- Fresh Basil
Special Tools You’ll Need
- Cutting Board & Sharp Knife
- Bundt Pan (optional but recommended) – Follow this easy method to cut kernels off the corn cob.
- Measuring Cups & Spoons
- Large Sauté Pan
- Wooden Spoon or Spatula
How do I make Confetti Corn?
- Cut the corn kernels off the cob following this easy method.
- Dice the bell peppers and red onion into small pieces similar in size to a corn kernel.
- Saute onions and bell peppers in olive oil for a few minutes.
- Add butter to the skillet and once melted, add the corn kernels and salt and pepper.
- Cook for another four minutes or so, stirring frequently to ensure even cooking.
- Remove skillet from the heat and stir in basil.
- Serve immediately.
Cooking Tips & Tricks
- To achieve the best “confetti” effect when mixed together, it’s best to cut the bell peppers and onion the same size as the corn kernels. (This will also ensure even cooking.)
- To julienne the fresh basil, stack several fresh basil leaves on top of each other. Roll the leaves, from top to bottom, into a thin log. With a sharp knife, slice into thin ribbons.
Frequently Asked Questions
- Can I make Confetti Corn ahead of time? You can do all of the chopping and measuring ahead of time, but this dish is best freshly cooked. (You’ll want to julienne the basil just before cooking – it will oxidize and turn brown once it is cut.)
- Can I use canned or frozen corn in this recipe? You can – but the flavor and texture is best when made with fresh corn kernels.
This Confetti Corn recipe originally appeared on A Family Feast in June 2013. We’ve updated the post and photos but the delicious recipe remains the same.
You might enjoy these other Corn Recipes
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Confetti Corn
Confetti Corn combines sautéed fresh corn kernels with colorful diced bell peppers, red onion, and fresh basil in one easy summer side dish.
Ingredients
2 tablespoons extra virgin olive oil
3/4 cup red onion, diced the same size as a kernel of corn
1 orange bell pepper, diced the same size as a kernel of corn
1 red bell pepper, diced the same size as a kernel of corn
1 green bell pepper, diced the same size as a kernel of corn
2 tablespoons unsalted butter
Kernels cut from 5-6 ears of corn (approximately 4 cups) – See How to Easily Cut Fresh Corn Kernels off the Cob
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onions and cook, stirring frequently for about 4 minutes, or until the onions are soft. Then add the bell pepper to the pan and sauté for 2-3 more minutes.
- Add the butter to the pan with the onions and peppers, and allow the butter to melt.
- Add the corn, salt and pepper and cook, stirring frequently for about 4 more minutes. (Be careful not to overcook the corn – you still want it tender but not mushy.)
- Remove the corn from the heat and stir in the basil.
- Serve immediately.
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Notes
Recipe adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. (Affiliate Link)
East to follow. I liked being able to increase recipes easily.
Thanks DL!