The tender pop of juicy sweet corn balances the mild acidity of peppers and onions, making Confetti Corn a wonderful complement to your favorite meals.
½small red onionvery finely diced into ⅛-¼-inch pieces, about ½ cup
1red bell pepperfinely diced into ¼-inch pieces, about 1 cup
1green bell pepperfinely diced into ¼-inch pieces, about 1 cup
2tablespoonsunsalted butter
6cupsfresh or frozen cornabout 32 ounces frozen
1teaspoonskosher saltadjust to taste
1teaspoonfreshly ground black pepper
2tablespoonssliced green onions
2tablespoonsfinely chopped fresh parsley
2tablespoonsfresh lime juiceOPTIONAL
Instructions
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.