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Confetti Corn - A Family Feast

Confetti Corn

Yield: 4-6 servings 1x
Prep: 15 minsCook: 15 minsTotal: 30 minutes


  • 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


  1. Heat the olive oil in a large sauté pan over medium heat.
  2. 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.
  3. 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.)
  4. Remove the corn from the heat and stir in the basil.
  5. Serve immediately.

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© Author: afamilyfeast
Cuisine: American Method: stovetop