Confetti Corn

This recipe is compliments of my home girl Ina. It comes from her cookbook "Back to Basics." We were grilling burgers this weekend and I was looking for a healthy side to accompany our burgers and this fit the bill. It was so easy to make and only involves a few ingredients. The best part is all the ingredients are fresh veggies and herbs, so you can feel good about chowing down on this! I ate this again the next day and it was just as tasty served cold. This is the perfect summer side for any cookout. Even the hubs who snubs his nose at all veggies loved this and ate it two nights in a row. Enjoy!







Confetti Corn
Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Print Recipe HERE

** Be sure to check out my friend Caycee's Blog today.

She has lost a bunch of weight (I'm so proud of her) and is selling some of her super cute clothes on her blog. Here is the LINK, so shop away! **