There are just moments that occur while you are watching Food Network that you sit there, staring at the screen, drooling, and wishing you were BFFs with the chef because the dish they are making just looks and sounds so fantastic. Sometimes, these recipes are completely out of the league of the everyday home chef.
But not in the case of the recipe for Confetti Corn, compliments of the Barefoot Contessa. You know…she is an amazing chef and it’s not difficult to change up her higher-fat/calorie recipes to make them healthier. Believe me…I have done it. But there is no need for such things with this vegetable dish.
Trust me…no one I have made this for has disliked it at all. It always receives rave reviews. So…now it’s your turn to give this dish a try. I promise…you won’t disappoint. As Ina Garten says…you’ll be turning the flavor way up.
Recipe: Confetti Corn

Servings: 6
Time: Prep 15 minutes; Cook 15 minutes
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1 small orange bell pepper, 1/2-inch diced
- 2 tablespoons unsalted butter (I used Earth Balance)
- Kernels cut from 5 ears yellow or white corn (4 cups)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons julienned fresh basil
Directions:
Heat the olive oil over medium heat in a large saute pan.
Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt.
Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.
Season to taste, gently stir in the basil and serve hot.
~*~*~
Yes…it really is that easy. And with the easy comes a dish that offers burst of flavor with little seasoning. The ingredients and fresh produce are the stars of this dish and they really shine.
But…don’t just sit here taking my word for it. Try it yourself. You’ll be surprised at how much flavor comes out of these vegetables. So delicious.

