Ina Garten Confetti corn
Ina Garten’s Confetti Corn is a sautéed vegetable side dish made with fresh or frozen sweet corn, diced red bell peppers, and scallions, cooked gently in butter and olive oil. The name “confetti” comes from the mix of vibrant colors and textures—making it as visually appealing as it is tasty. This dish is a perfect blend of sweet, savory, and fresh, ready in under 20 minutes and great with nearly any main course.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
Ingredients
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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½ cup chopped red bell pepper (about 1 medium)
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2 scallions, white and green parts, chopped
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5 cups fresh corn kernels (from 5–6 ears) or 1½ pounds frozen corn, thawed
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
Optional Garnishes:
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Fresh basil or parsley, chopped
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A sprinkle of parmesan or crumbled feta
Instructions
In a large sauté pan or skillet, heat olive oil and butter over medium heat until melted and shimmering.
Add the chopped red bell pepper to the pan. Cook for 2–3 minutes, stirring often, until it begins to soften.
Stir in the chopped scallions and corn. Cook for another 4–5 minutes, stirring occasionally, until the corn is tender but still crisp.
Sprinkle in the salt and pepper. Stir well to combine and taste for seasoning. Cook for another minute, then remove from heat.
Transfer to a serving bowl and garnish with chopped herbs or cheese if desired. Serve immediately.