Confetti Corn combines the flavors of fresh corn, bell peppers, and onions to create a delicious side dish that is perfect for all your summer cookouts or your next taco night.
Originally Published August 10, 2015
This corn dish is a family favorite. It’s just so crisp and fresh that it’s addictive. We love corn as a side dish another of our favorites is this Southern Style Skillet Corn. We’ve been known to even enjoy leftovers of this recipe with hamburgers or sandwiches. Fresh, delicious, and versatile you just can’t go wrong with this side dish.
What is Confetti Corn?
Confetti Corn is a side summertime favorite side dish made with fresh corn kernels, red and green bell peppers and red onion. The freshness of this dish sets it apart from other corn side dishes.
How do you make Confetti Corn?
- red bell pepper
- green bell pepper
- red onion
- olive oil
- salt and pepper
- large skillet (I used a 12 inch skillet with deep sides)
Directions (scroll down for free printable recipe)
- Warm two tablespoons of extra virgin olive oil over medium heat.
- Add red onion, green bell pepper and red bell pepper to skillet and cooking until tender and the onions are transparent.
- Melt two tablespoons of butter salt and pepper. Then add corn to skillet and stir to combine
4) Reduce heat to low and cover. Cook for 10 minutes stirring occasionally
5) Garnish with finely sliced scallions (just the green parts) if desired.
Can I use frozen or canned corn to make this recipe?
Yes! Of course corn cut fresh from the cob is always amazing! BUT, let’s be real for a minute, there isn’t always time for that. I’ve made this with frozen corn lots of times and it’s always just as good as with fresh off the cob. You can also drained two cans of whole kernel corn and use that to make this recipe.
This recipe will keep fresh in an air tight container in your fridge for up to a week.
Other garnish options:
- thinly sliced basil
- thinly sliced parsley
- chopped chives
- chopped cilantro
- cooked chopped bacon
My tips for this recipe:
- 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.
- One of my favorite ways to serve this is with BBQ. I’ve been known to pick up a pound of brisket from a local BBQ restaurant and serve it with Confetti Corn and homemade baked beans.
Happy Cooking Y’all
Looking for more great side dishes? You’ll love these:
Southern Style Mashed Potatoes
Still hungry? Follow New South Charm on Pinterest! For more recipe ideas!
- 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
Heat olive oil in a skillet over medium heat until warm
Add peppers, onions and garlic (if using) to skillet and cook until bell peppers are tender and onions are translucent
Melt butter and then add corn to skillet
Season with salt and pepper (to personal taste) combine contents of skillet together
Turn heat to low and simmer for 10 minutes stirring occasionall
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.
Wow this is a cracking side dish, which I bet could be eaten cold in the summer months thanks dűfor sharing #Tuesdaytable
I agree Brian this would be great eaten cold in the summer. Thanks for stopping by, Susanne
Becca @ The Earthlings Handbook
This sounds similar to the corn salsa at Chipotle or Qdoba, which I just love! How did I never think of making a big batch and just eating it with a fork??
I could eat this all day long. It’s just so yummy. I’ll have to remember to try the corn salsa the next time I go to Qdoba. Thanks for stopping by, Susanne
This looks delicious! I’m visiting from Dream, Create, Inspire Linky.
PS – I also wanted to invite you to hop on board the Great Blog Train (blog hop)- we are traveling to St. Helens, England this month!: http://www.godsgrowinggarden.com/2015/08/the-great-blog-train-32-giveaway.html
Thanks Angie! It’s a great side dish. Thanks for stopping by, Susanne
Joy @ Joy Love Food
This sounds wonderful and is so pretty with the two types of peppers and onions! We are right in the midst of fresh corn season here in New England, I love finding new recipes featuring fresh corn, can’t wait to give this a try! This is one of my favorite posts from last week’s What’d You Do This Weekend? and will be one of my features at tomorrow’s party, I hope you will join us again!
Thank you so much Joy! I love fresh corn too. I always love this time of year when there’s so much fresh produce available. Thanks for stopping by.
Fantastic veggies of the summer harvest, we will just love your Confetti Corn. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Whipped this up tonight to serve with a filet of pork. DELICIOUS. Very easy. Had all the ingredients on hand. I always have frozen organic corn in my freezer. Thanks for sharing.
We love this corn. I make it all year long but I love it in the summer when I can get fresh corn on the cob. Thanks for trying it and letting me know how much you liked it!
This is a great colorful dish. I love all the flavors that it encompasses.
Where’s the homemade baked beans recipe?
I haven’t posted it yet but soon! Keep watching the site.