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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 1/2 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)
Find it online: https://www.afamilyfeast.com/confetti-corn/
