I love this dish. I’ve made it for a New Year’s dinner, and now it has a place in my T-day repertoire. It’s easy, fast, and really tasty. The original recipe specifies summer fresh corn, but by using frozen, you can make this anytime of year. It’s also a good chance to practice your knife skills!
Confetti Corn (from Barefoot Contessa back to basics)
- 2 tbsp. olive oil
- 1/2 c. chopped red onion
- 1 orange bell pepper, 1/2-inch diced
- 2 tbsp. unsalted butter
- 4 c. frozen corn, or kernels cut from five ears of corn (yellow or white)
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 2 tbsp. julienned fresh basil, minced fresh chives and/or minced fresh parsley (the herbs make this dish, so you must get fresh)
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for five minutes, until the onion is soft. Stir in the bell pepper and saute for two 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 5-7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the herbs, and serve hot.