Confetti Corn

9 03 2009


It would seem I have become obsessed with Barefoot Contessa recipes.  The same night I made Barefoot Bloggers Chicken Piccata, I paired it with Confetti Corn.  I love corn and I will try just about any recipe that dresses it up.

I definitely over cooked the onions a bit, but the rest turned out well and it was very tasty.

Confetti Corn

Serves 3


  • 1 Tbsp. olive oil
  • 1/4 c. chopped red onion
  • 1/2 small orange bell pepper, 1/2 inch diced
  • 1 Tbsp. unsalted butter
  • Kernels cut from 2 ears of white corn
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. julienned fresh basil and minced fresh parsley


  1. Heat olive oil over medium heat in a large saute pan.
  2. Add the onion and saute for 3 to 4 minutes, until the onion is soft.
  3. Stir in the bell pepper and saute for 1 minute more.
  4. Add the butter to the pan and allow it to melt.
  5. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally for 4 to 6 minutes.
  6. Season to taste, gently stir in the basil and parsley.
  7. Serve hot.

Adapted from Source [18]




2 responses

9 03 2009

Looks delicious and so easy to make!

9 03 2009

This looks great! I am always looking for new ways to serve corn!

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