Confetti Corn

by Julie Kaye, RD

The end of summer is peak season for fresh, sweet corn. And this quick, simple recipe is a great way to enjoy it. Try tossing in any other vegetables you love (zucchini is in season, too). Can be doubled for a party and served at room temperature. Enjoy!

Serves 6

Adapted from Barefoot Contessa, Back to Basics


  • 2 Tablespoons olive oil

  • ½ cup red onion, chopped

  • 1 small orange, yellow, or red bell pepper, diced

  • 2 teaspoons unsalted butter

  • 5 ears yellow or white corn cobs (about 4 cups), kernels removed

  • 1½ teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 Tablespoons fresh herbs (minced basil, chives, parsley, and/or cilantro)



  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
  2. Keep the heat on medium, add the butter to the pan, and allow it to melt. Add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. 
  3. Taste and add more seasoning if needed. Gently stir in the herbs, and serve.