Confetti Corn

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.

Prep Time10

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

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

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.

Nutrition