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You are here: Home / Side Dishes / Confetti Corn

Confetti Corn

April 8, 2021 by Susanne 15 Comments

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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. 

Prepared Confetti Corn in a skillet with wooden spoon

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. 

Prepared Confetti Corn in a white bowl on wooden cutting board.

How do you make Confetti Corn?

You’ll need: 

  • corn
  • red bell pepper 
  • green bell pepper
  • red onion 
  • scallions 
  • olive oil 
  • butter
  • salt and pepper  

Corn red bell pepper, green bell pepper, red onion and other ingredients on a wooden cutting board.

Equipment: 

  • large skillet (I used a 12 inch skillet with deep sides)

Directions (scroll down for free printable recipe) 

  1. Warm two tablespoons of extra virgin olive oil over medium heat. 
  2. Add red onion, green bell pepper and red bell pepper to skillet and cooking until tender and the onions are transparent. 
  3. 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. 

 

Confetti Corn being stirred with a wooden spoon.

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. 

Storage: 

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

Confetti corn in a white serving bowl.

My tips for this recipe: 

  1. 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. 
  2. Usually five ears of corn will equal close to four cups. This will vary of course based on the size of the corn. 
  3. Adding some a teaspoon minced garlic with in the skillet the onions and peppers will add another layer of flavor to this recipe. 
  4. 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 

Susanne  

 

Confetti Corn in a skillet on top of a blue dish towel.

Looking for more great side dishes? You’ll love these:

Southern Style Mashed Potatoes

Skillet Fried Corn

Easy Skillet Green Beans 

 

Still hungry? Follow New South Charm on Pinterest! For more recipe ideas!

 

Confetti Corn in a skillet on top of a blue dish towel.
5 from 5 votes
Print

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.

 

Filed Under: Side Dishes

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Reader Interactions

Comments

  1. Brian

    August 12, 2015 at 7:51 am

    5 stars
    Wow this is a cracking side dish, which I bet could be eaten cold in the summer months thanks dűfor sharing #Tuesdaytable

    Reply
    • Susanne

      August 12, 2015 at 4:16 pm

      I agree Brian this would be great eaten cold in the summer. Thanks for stopping by, Susanne

      Reply
  2. Becca @ The Earthlings Handbook

    August 12, 2015 at 3:40 pm

    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??

    Reply
    • Susanne

      August 12, 2015 at 4:17 pm

      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

      Reply
  3. Angie

    August 13, 2015 at 2:16 am

    This looks delicious! I’m visiting from Dream, Create, Inspire Linky.
    Thanks
    Angie
    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

    Reply
    • Susanne

      August 13, 2015 at 4:53 pm

      Thanks Angie! It’s a great side dish. Thanks for stopping by, Susanne

      Reply
  4. Joy @ Joy Love Food

    August 17, 2015 at 12:46 am

    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!

    Reply
    • Susanne

      August 17, 2015 at 12:26 pm

      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.

      Susanne

      Reply
  5. Miz Helen

    August 19, 2015 at 3:02 pm

    5 stars
    Hi Susanne,
    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!
    Miz Helen

    Reply
  6. C.-G

    April 9, 2016 at 2:58 am

    5 stars
    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.

    Reply
    • Susanne

      April 9, 2016 at 7:13 pm

      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!

      Susanne

      Reply
  7. Candi

    June 15, 2016 at 3:52 pm

    5 stars
    This is a great colorful dish. I love all the flavors that it encompasses.

    Reply
  8. Suzzanne

    April 20, 2021 at 3:13 am

    5 stars
    Where’s the homemade baked beans recipe?

    Reply
    • Susanne

      May 3, 2021 at 5:57 pm

      I haven’t posted it yet but soon! Keep watching the site.

      Susanne

      Reply

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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