Fresh summer corn is one of my favorite vegetables to eat. I like it on the cob, grilled, sauteed, and every way in between. In the past couple of weeks the kernels have gotten so sweet and I've been finding myself buying at least a half dozen at the store every week. My pregnancy taste buds could eat it plain with salt, pepper, and butter just about everyday, but I know that Canean appreciates a little recipe switch up from time to time if I (and baby) insist on corn being a part of our weekly diet right now. My 15-minute corn confetti is the perfect side dish to take your corn to the next level! It's fast, easy, and each bite is full of tiny flavor explosions.
We all need those fast side dishes that can be made from scratch, but can be ready with little to no effort! Weeknight meals can be saved with side dishes just like this one! No need for canned or frozen corn here, we are all about using fresh corn that is at it's peak flavor right now!
This confetti corn can be served with chicken, fish, beef, or shrimp! So whatever is on the menu, this dish will complete your dinner in a snap! Not only is it fast, but it's so delicious and full of nutrition for you and your family. I guarantee you won't have any picky eaters complaining about eating their veggies when you fix this for them.
- 6 Ears of Corn, Shucked and Washed
- 1 Red Bell Pepper
- 3 Green Onions
- 3 Cloves of Minced Garlic
- 1/2 Red Onion, Diced Small
- 2 Tbsp. Olive Oil
- 1 Tbsp. Butter
- Salt and Pepper
- 1/4 Cup of Fresh Basil for Topping
- Take shucked ears of corn and stand up in a large bowl, bigger end down. Carefully take a sharp knife and go around the ear of corn and remove kernels by slicing down on all sides.
- Chop onion, garlic, and red pepper.
- Preheat cast iron skillet to medium heat.
- Add oil, onion, and garlic to the pan. Saute until onion becomes translucent.
- Add butter and then corn kernels.
- Season with salt and pepper.
- Add red pepper and saute veggies for about 5 minutes until corn kernels are just tender.
- Garnish with fresh basil. Serve immediately.
If you love corn as much as I do, this recipe is a must! Fix it for dinner tonight!