Oh, my apologies: was that too corny? I’m really having a field day here.
Golden earfuls destined to be delicious mouthfuls of Southwest Confetti Corn
Summer corn has me silly! Silly for its sweet, fresh flavor, juicy kernels, and sunny hue. It’s the perfect sidekick to any August meal, and I can’t seem to escape my weekly farmers market trips with fewer than 5 ears to split between Ben and myself.
While grilled on the barbie may be the summer standard for this fiber-filled veggie, lack of grill (our George Foreman just does not create the same magic) has prompted me to explore new recipes. Southwest Confetti Corn is my favorite corny creation to date. It’s inspired by this recipe by one of my culinary heroines, Ina Garten, but my version packs a little extra kick.
Perfect colors for a festive, flavorful dish of Southwest Confetti Corn.
Southwest Confetti Cornis a sweet summer sauté. I love how it packs great flavor with simple ingredients and makes our dinner a little more special. Thank you, summer, for your bounty.
Southwest Confetti Corn Recipe
2 T. olive oil
1 T. minced garlic
2 small red onions, chopped
1 green bell pepper, chopped
1 T. unsalted butter
Kernels cut from 4 ears yellow or white corn
1 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. cumin
2 T. chopped fresh basil (or 2 tsp. dried)
2 T. chopped fresh oregano (or 2 tsp. dried)
Heat the olive oil over medium heat in a large sauté pan. Add the onion and garlic. Sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add the butter to the pan and allow it to melt.
Add the corn, salt, pepper, and cumin. Cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. (Taste test is the best way to determine doneness)
Season to taste, adding additional cumin, salt, and pepper as desired. Gently stir in the basil and oregano. Serve hot.