Confetti Corn

Corn is at its peak at the Market.  Sweet summer corn needs nothing but itself to become a stellar side. But, when you slice the juicy kernels off the cob and cook them with onion, bell peppers and a mix of fresh herbs, you get a summery side with a new spectrum of color.  Don’t forget to pick up some butter from Pastured Perfect and Lester’s Bison Farm.

 Pro tip: If the grills already hot, bring your skillet outside to cook this easy taste of summer.


  • 2 tablespoons good olive (try grapeseed 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


  1. 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.
  2. 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.

Recipe courtesy of Barefoot Contessa Cooking Channel