Ina Garten Confetti Corn Salad – Colorful, Sweet, and Perfect for Summer
This dish combines fresh corn kernels with finely diced red bell pepper, red onion, and basil, all quickly sautéed in butter and olive oil. It’s called “confetti” corn because of its bright, colorful mix of ingredients, like edible confetti on a plate.
- Prep Time: 10
- Cook Time: 8
- Total Time: 18 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Ingredients
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4 cups fresh corn kernels (from about 5–6 ears of corn)
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2 tablespoons good olive oil
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1 tablespoon unsalted butter
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1 cup chopped red bell pepper
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½ cup chopped red onion
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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¼ cup chopped fresh basil
Instructions
Shuck the corn and remove the kernels from the cob. Chop the red pepper and red onion finely.
In a large sauté pan, heat the olive oil and butter over medium heat. Add the red onion and cook for 2–3 minutes until slightly softened.
Stir in the red bell pepper and corn kernels. Sauté for another 4–5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
Add the salt, pepper, and chopped basil. Stir to combine, then remove from heat.
Serve warm, or let cool to room temperature before transferring to a serving dish.