The Dish | Confetti Corn

I love serving this dish in early fall because corn is still so delicious.  This recipe can easily be doubled and is a great dish to take for a pot-luck because you can serve at room temperature. The key is to use fresh corn and not to over cook it.


  • 2 Tbs olive oil
  • 1/2 c chopped red onion
  • 1 small orange bell pepper chopped
  • 3 Tbs unsalted butter
  • 4 cups fresh corn kernels (about 5 ears)
  • 2 Tbs each of minced parsley, cilantro or basil, and chives
  • Salt and pepper to taste


  • Heat olive oil over medium heat, add onion and cook until it is soft, about 5 minutes. 
  • Add the bell pepper and cook 2 more minutes. 
  • Add the butter to the pan and melt; then add corn, salt and pepper and cook 5-7 minutes. 
  • Season again with salt and pepper, and gently stir in herbs. 

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