A couple nights ago, I had dinner with some friends. Everything was lovely, but one dish in particular stood out—confetti corn. And it wasn’t just me. Everyone raved, as in, where have you been all my life?
In the last weeks of my year of eating local, the dish was perfect. It brought together the brilliance of fresh sweet corn (whose short season we always lament) along with flavorful ripe peppers and savory onion and herbs. Can I have the recipe, please!
For the most part, bell peppers haven’t ripened in the north, but the colorful mini-peppers are everywhere. So when I made it the next day, instead of one red bell pepper, I added a couple orange and red minis for double the color. Score!
Even better it was fun and easy to make. The women all pitched in while the men tended the grill (can we all say “gender stereotype”) and great conversation was had with minimal chopping and stirring.
Here’s to sharing the late summer bounty with friends!
- 2 Tablespoons extra virgin olive oil
- ½ cup chopped red onion (about ½ onion)
- 1 small red or orange bell pepper, chopped in ½ inch pieces (or about 1 cup chopped mini-peppers)
- 2 Tablespoons butter
- 5 ears sweet corn, kernels only (about 4 cups)
- 1 ½ teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 Tablespoons fresh herbs (julienned basil, chopped chives or parsley)
- In a large skillet, heat olive oil. Add onion and cook until tender, about 5 minutes. Add chopped pepper and cook another 2 minutes.
- Add butter. When melted add the corn, salt and pepper. Cook until tender, about 5 minutes, then stir in herbs.
- Serve warm.
- Baked Buffalo Chicken Breast
- Bacon Bread Bites Appetizer (Cheater Rumaki)