Go Back
+ servings
Print
Confetti Corn in a skillet on top of a blue dish towel.

Confetti Corn

Course Side Dish
Cuisine American
Keyword Confetti Corn, Corn Salsa, Corn Side Dish, Fresh Corn Recipe, Summer Corn
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 115 kcal
Susanne Susanne

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup red onion chopped
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 2 tablespoons butter
  • 4 cups of corn fresh or frozen
  • salt and pepper to taste
  • 3 cloves of garlic finely minced (optiona)l
  • 3 scallions sliced

Instructions

  1. Heat olive oil in a skillet over medium heat until warm

  2. Add peppers, onions and garlic (if using) to skillet and cook until bell peppers are tender and onions are translucent

  3. Melt butter and then add corn to skillet

  4. Season with salt and pepper (to personal taste) combine contents of skillet together

  5. Turn heat to low and simmer for 10 minutes stirring occasionall

Recipe Notes

Don’t be be shy with the salt and pepper. Since they are the only seasoning in this recipe add the salt and pepper then taste to see if you want to add more. 

Usually five ears of corn will equal close to four cups. This will vary of course based on the size of the corn. 

Adding some a teaspoon minced garlic with in the skillet the onions and peppers will add another layer of flavor to this recipe. 

Store in an air tight container in the refrigerator for up to seven days. 

Nutrition Facts
Confetti Corn
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 8mg3%
Sodium 38mg2%
Potassium 264mg8%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 594IU12%
Vitamin C 26mg32%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.