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We’ve started to see some great deals on fresh corn at our local market. In fact, just the other day, I spotted twelve ears of corn for only $1.98! Never one to pass up a good bargain, I filled a bag full of corn and starting dreaming up recipes!
This recipe for Confetti Corn immediately came to mind. We first made this for a family barbecue a few years ago, and just recently, our nephew Paul emailed me asking for the recipe. Paul had been raving about this dish ever since he ate it at our house, and he wanted to make this confetti corn for a romantic dinner he was cooking for a special gal in his life!
This confetti corn recipe is so quick and easy to make – and full of wonderful, fresh summertime flavors! Kernels of fresh corn are sautéed in butter and oil along with diced red onions and sweet bell pepper (we used orange, but yellow or red will also work in this dish) 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!
We haven’t heard how Paul’s romantic dinner date turned out, but I’m sure this delicious confetti corn was a huge hit!
Recipe adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. (Affiliate Link)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped red onion
- 1 orange (or red or yellow) bell pepper, diced into 1/2 inch pieces
- 2 tablespoons unsalted butter
- Kernels cut from 5-6 ears of corn (approximately 4 cups) – See How to Cut Fresh Corn Kernels off the Cob
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons julienned fresh basil
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onions and cook, stirring frequently for about 5 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 5 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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