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 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, cutting board

Ingredients:
2 tablespoons of butter, unsalted
1 tablespoon of olive oil
2 (10-ounce) packages of thawed frozen shoepeg corn (substitute 6 ears of 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 an orange pepper is hard to find, substitute a carrot, 1/4-inch dice)
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 black pepper, freshly-ground

Instructions:
In a cast-iron skillet, melt butter and olive oil over medium-high heat, and swish to coat the pan. Add all the diced vegetables, kosher salt, and fresh-ground black pepper. Cook for 3-5 minutes, or until vegetables soften. Add the corn to warm through, stirring everything together for another 2 minutes. Turn the heat off, then add in the fresh chiffonade basil leaves, and toss to combine. Pour into a serving bowl. Serve hot or at room temperature.

There you have it, my Confetti Corn.

Notes:
Instructions for Grilling the Corn:
1) 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. You want to achieve those nice grill marks. Rotate the corn every 5 to 6 minutes. The entire process will take around 30-35 minutes. Next, let them cool down a bit before removing the kernels. Transfer the corn on the cob to a bundt pan (as seen above), shaving the kernels off each cob. Set aside until you’re ready to add them with the rest of the veggies.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/