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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Confetti Corn

on June 27, 2015

Confetti Sweet Shoepeg Corn (1)

White corn and shoepeg corn are my favorite. Don’t get me wrong, I like yellow corn, but if I had to choose it’s always the white variety. My Confetti Corn is so colorful it looks like a party on your plate.

If I can find fresh white corn on the cob because I would definitely grill the corn first to add 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.

Confetti Sweet Shoepeg Corn (2)

2015-06-25 13.22.30

2015-06-25 13.22.32

2015-06-25 13.26.10

2015-06-25 13.27.28

2015-06-25 13.30.46

2015-06-25 13.40.19

2015-06-25 13.41.25

2016-07-03 14.30.55

2016-07-03 15.02.09

2016-07-03 15.10.14

2016-07-03 15.26.40

2016-07-03 15.38.05

 

 

Prep Time: 5 minutes
Cooking Time: 7 minutes
Grilling Time: 30 minutes
Total Time: 12 minutes, for grilling 37 minutes
Yields: 4 servings
Equipment: a cast-iron skillet

Ingredients:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
2 10-ounce packages of thawed frozen shoepeg corn (substitute 6 corn on the cob)
1/4 cup of carrots, 1/4 inch dice
1/4 cup green bell pepper, 1/4-inch dice
1/4 cup of red bell pepper, 1/4-inch dice
1/4 cup yellow bell pepper, 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

Directions:
In a cast-iron skillet, melt butter and olive oil over medium heat. Next, add in all the veggies with Kosher salt and fresh ground black pepper. Sauté for about 3 to 5 minutes, enough to soften and get some color on the veggies. 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 warm or at room temperature.

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.

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