I love corn, all varieties, yellow, shoepeg, white, boiled or grilled. My Confetti Corn is so colorful it looks like a party on your plate.
If I can find fresh white and yellow corn on the cob, I’d definitely grill the corn first. Grilling corn adds a hint of smokiness to this dish. If corn on the cob isn’t in season, frozen shoepeg corn is my “go-to” for this dish. Confetti Corn is super delicious.
Prep Time: 5 minutes
Cooking Time: 7 minutes
Grilling Time: 30 minutes
Total Time: 12 minutes, for grilling 37 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, indoor grill pan, bundt pan, chef’s knife
2 tablespoons of butter, unsalted
1 tablespoon of olive oil
2 (10-ounce) packages of thawed frozen shoepeg corn (substitute 6 corn on the cob, grilled)
1/4 cup green pepper, seeded, 1/4-inch dice
1/4 cup of orange bell pepper, seeded, 1/4-inch dice (if orange is hard to find, substitue a carrot)
1/4 cup of red bell pepper, seeded, 1/4-inch dice
1/4 cup yellow bell pepper, seeded, 1/4-inch dice
1/4 cup of red onion, 1/4-inch dice
1/4 cup of fresh basil leaves, chiffonade
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
In a cast-iron skillet, melt butter and olive oil over medium-high heat, swish to coat the pan. Add all the diced vegetables, Kosher salt, and fresh ground black pepper. Cook for 3 to 5 minutes, or until vegetables soften. Add the corn in just to warm through, stirring everything together for another 2 minutes. Turn the heat off, then add in the fresh chiffonade basil leaves, toss to combine. Pour into a serving bowl. Serve hot or at room temperature.
There you have it, my Confetti Corn.
Directions For Grilling Corn:
Note: Add 30 minutes to cooking time.
If using an indoor grill pan start by heating the grill over medium heat. Brush the ears with a little Canola oil first before setting them on the grill. Grill the corn allowing all sides to get those nice grill marks rotating every 5 to 6 minutes. The entire process will take around 30 to 35 minutes. Next, let them cool down a bit before trying to handle them to remove the kernels. Transfer the corn on the cob to a bundt pan (as seen above) shaving the kernels off each cob. Set aside until your ready to add them with the rest of the veggies.