Confetti Corn

CONFETTI CORN



Confetti Corn image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients: 8

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
Calories157 calorie
Fat9.5 grams
SaturatedFat3 grams
Cholesterol10 milligrams
Sodium494 milligrams
Carbohydrate18 grams
Fiber2 grams
Protein3 grams
Sugar6 grams

Steps:

  • 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.


CONFETTI CORN



Confetti Corn image

My grandmother always had this for Thanksgiving, and it has been a family tradition for over 30 years. We serve this flavorful, colorful baked mixture of sweet corn and croutons every year.

Recipe From allrecipes.com

Provided by Susan Klein Ambrose

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 8

Number Of Ingredients: 7

2 tablespoons butter
2 tablespoons minced green bell pepper
2 tablespoons minced red bell pepper
1 (14.75 ounce) can creamed corn
⅔ cup seasoned croutons
½ cup milk
¼ teaspoon ground black pepper
Calories87.1 calories
Carbohydrate12.5 g
Cholesterol9.1 mg
Fat4 g
Fiber0.9 g
Protein1.8 g
SaturatedFat2.2 g
Sodium215.3 mg
Sugar2.7 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • In a medium saucepan over medium heat, melt the butter. Slowly cook and stir the green bell pepper and red bell pepper until soft.
  • Mix the green bell pepper, red bell pepper, creamed corn, seasoned croutons, milk and ground black pepper in the baking dish.
  • Bake uncovered in the preheated oven 40 minutes, until bubbly and lightly browned.


CONFETTI CORN



Confetti Corn image

This easy corn dish is sure to dress up almost any entree. I added the crunch of water chestnuts, red pepper and chopped carrot-along with extra nutrition. -Glenda Watts, Charleston, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients: 5

1/4 cup chopped carrot
1 tablespoon olive oil
2-3/4 cups fresh or frozen corn, thawed
1/4 cup chopped water chestnuts
1/4 cup chopped sweet red pepper
Calories 140 calories
Fat4g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium7mg sodium
Carbohydrate26g carbohydrate (3g sugars
Fiber3g fiber)
Protein4g protein. Diabetic Exchanges

Steps:

  • In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.


CONFETTI CORN



Confetti Corn image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients: 8

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

Steps:

  • Heat the olive oil over medium heat in a large sauté pan. Add the onion and 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. 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.


CONFETTI CORN



Confetti Corn image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients: 7

2 tablespoons butter
1/2 red bell pepper, diced
1/2 green bell pepper, dice
2 cups frozen corn
1/4 cup water
Salt
Pepper

Steps:

  • Melt butter in sauce pan and cook diced peppers over medium heat for 4 minutes. Stir in corn and water. Cover and cook for 6-8 minutes. Season with salt and pepper and serve.


CONFETTI PUFFED CORN



Confetti Puffed Corn image

This quick-to-fix treat lends a subtle salty-sweetness and can be assembled in less than 10 minutes. The "confetti" can be adjusted for each holiday. Pink and purple for Valentine's, purple, green and gold for Mardi Gras, Green for St. Patrick's day, red and blue for 4th of July, red and green for Christmas, etc...

Recipe From allrecipes.com

Provided by thedailygourmet

Time 10m

Yield 7

Number Of Ingredients: 3

1 (20 ounce) package white almond bark, cut into small chunks
2 (3.25 ounce) packages butter-flavored puffed corn (such as Puffcorn®)
1 tablespoon multicolored candy sprinkles, or as needed
Calories536 calories
Carbohydrate52.4 g
Fat43.1 g
Fiber5.2 g
Protein8.2 g
SaturatedFat19.3 g
Sodium292.2 mg
Sugar2.7 g

Steps:

  • Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stopping every 30 seconds to stir.
  • Place puffed corn into a large bowl and pour smooth and melted almond bark on top. Toss puffed corn to evenly distribute almond bark.
  • Distribute the colored sprinkles evenly over the puffed corn. Allow to cool before storing.


CONFETTI CORN SALAD



Confetti Corn Salad image

A quick and tasty salad which makes a great addition to any cookout.

Recipe From allrecipes.com

Provided by MECTE

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients: 8

2 cups sweet kernel corn
¾ cup diced tomato
½ cup diced orange bell pepper
½ cup chopped celery
¼ cup diced red onion
1 clove garlic, minced
½ cup prepared ranch salad dressing
½ cup chopped fresh cilantro, divided
Calories117.2 calories
Carbohydrate10.2 g
Cholesterol4.1 mg
Fat8.3 g
Fiber1.7 g
Protein1.9 g
SaturatedFat1.3 g
Sodium158.2 mg
Sugar2.9 g

Steps:

  • Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.


CONFETTI CORN



CONFETTI CORN image

Recipe From epicurious.com

Categories     Vegetable

Yield 6 servings

Number Of Ingredients: 10

2 tablespoons olive oil
1/2 cup red onion, chopped
1 small orange bell pepper, diced
2 tablespoons unsalted butter
5 ears yellow corn
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh basil, juliened
2 tablespoons chives, minced
2 tablespoons parsley, minced

Steps:

  • 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.


CONFETTI CORNBREAD



Confetti Cornbread image

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients: 11

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped
Calories 299 calories
Fat14g fat (4g saturated fat)
Cholesterol42mg cholesterol
Sodium547mg sodium
Carbohydrate36g carbohydrate (10g sugars
Fiber3g fiber)
Protein7g protein.

Steps:

  • Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.




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