The tender pop of juicy sweet corn balances the mild acidity of peppers and onions in this festive side dish. Colorful Confetti Corn pairs wonderfully with many of our favorite meals.
Ina Garten Confetti Corn
The recipe for Ina Garten confetti corn is a popular classic, and I’ve barely adapted it here. I added an extra bell pepper for a bit more color and I like to finish it with a squeeze of lime, as that brightens all of the flavors so nicely.
I pretty much always have colored peppers on hand. So, if you’re like me, you can take this recipe a step further, chopping half a pepper of each color, rather than one whole red pepper and green pepper.
Don’t worry if you don’t have a lime or lime juice handy. You can skip that step, and this zesty recipe will still garner you some rave reviews.
If you do have the lime though? You do not have my permission to skip it. It adds a whole new layer of bright flavor to this recipe!
Recipe for Confetti Corn
The goal with this dish is to create uniform pieces of onion and bell pepper that will be approximately the same size as the corn kernels. That extra work is worth it, as anyone who’s tried this recipe for confetti corn can attest.
Similar to the way a forkful of chopped salad delivers all of the different flavors at once, this dish is a compact, vibrant mix of flavors. Buttery sweet corn, tender peppers, and the slight bite of onions will make an appearance in every bite.
Confetti Corn Recipe
You’ll need the following ingredients to make this recipe:
- olive oil
- red onion
- red and green bell peppers
- fresh or frozen corn
- kosher salt and black pepper
- green onions
- lime juice (optional)
Finely chop the colored bell peppers and the red onion into small, uniform pieces about the same size as a kernel of corn. These tiny pieces of vegetables give confetti corn its memorable name.
Then, heat your oil in a large skillet over medium heat. Add in the bell peppers and onion. Saute them for about two minutes, then add the butter to the pan.
After the butter has melted, you can add the corn (fresh or frozen) and season with salt and pepper. Continue cooking the vegetables, stirring occasionally for about 5 minutes, until the corn is warm.
Taste and adjust the salt and pepper as needed. Then, remove from the heat and stir in the green onions and parsley.
Drizzle with lime juice and toss. This dish is best served warm, but I can happily report that the leftovers are quite tasty straight out of the fridge.
Corn and Peppers
The combination of corn and peppers is quite common in southwestern American cuisine. They are a natural and versatile flavor pairing in many iconic recipes, from entrees to salads, sides, and snacks.
If you love this recipe for confetti corn, these black bean and corn quesadillas are a great way to use up any leftovers you might have. And, for cheese fiends like my eldest, I highly recommend you check out this corn queso dip.
Sweet corn, ripe bell peppers, red onion, and jalapenos are seasoned with a medley of aromatic spices and a touch of fresh cilantro to make each spoonful of this Fiesta Corn a fabulous blend of flavors. Or, switch the bell peppers for potatoes and crispy bacon to make the Street Corn Potato Salad of your dreams.
Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty Fresh Corn Salad.
I also adore this flavor combination in my creamy corn chowder. For those who prefer a cold vegetable salad, you can’t go wrong with cowboy caviar. And, this southwest corn salad is mouthwateringly good.
- 1 tablespoon olive oil
- ½ small red onion very finely diced into ⅛-¼-inch pieces, about ½ cup
- 1 red bell pepper finely diced into ¼-inch pieces, about 1 cup
- 1 green bell pepper finely diced into ¼-inch pieces, about 1 cup
- 2 tablespoons unsalted butter
- 6 cups fresh or frozen corn about 32 ounces frozen
- 1 teaspoons kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons sliced green onions
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons fresh lime juice OPTIONAL
- Chop the bell peppers and red onion into uniform pieces about the same size as a kernel of corn.
- Heat the oil in a large skillet over medium heat. Add the onion and the bell peppers and cook for about 2 minutes.
- Add the butter to the pan and allow it to melt. Add the corn, salt, and pepper and cook, stirring occasionally, for about 5 minutes, until the corn is warm.
- Taste and adjust the salt and pepper as needed. Remove from the heat and stir in the green onions and parsley. Drizzle and toss with fresh lime juice, if desired. Serve warm.