A bright, bold, and fresh summer side is right here! Skillet Confetti Corn is the most delicious summer side and it takes less than twenty minutes from start to finish. Sautéed in butter, corn is paired with bell peppers, red onions, jalapenos, and green onions. It’s one of those sides you always wish you made more of!
When it comes to side dishes, I love them! Skillet Confetti Corn is right up there in my top five! I’m one of those people who can make a complete meal on the sides alone. Take for example, a summer BBQ. The mains usually consist of steak, pork, chicken, or seafood. And, the sides are usually corn, potatoes, salad, etc. That’s the end of the table I want to sit at; right next to the side dishes!
Lord Byron’s Kitchen is no stranger to a good side dish. If you click here, you can find a whole long list of all of the sides I’ve published to this site over the years. But, if you’re specifically looking for corn dishes, might I take a moment to recommend my Smokey Stovetop Charred Corn, my Cream Cheese Corn, or my personal favourite, this Apple and Corn Salad.
This particular dish was one that blew my mind. The flavour was amazing, yes, but that’s not exactly what I’m so excited about. You see, John.e is not one for dishing out compliments. When it comes to food, I do all the cooking, and he will always say thanks, without fail. Sometimes, he will say it was good, but he never gets really excited about a recipe.
But, with this Skillet Confetti Corn side, it was different all together. He must have said it two or three times while he was eating it that it was really delicious. In fact, he ate more the next day. Two or three days had passed, and I saw a small portion of it in a container pushed to the back of the fridge. I was going to toss it, but he was adamant that it will still good and that he would eat it. So, this is one side dish I will be making over and over again!
In most cases, I use frozen corn in my recipes rather than fresh corn that have removed from the cob. Would I prefer fresh corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. You just heat it through and it’s good to go!
Frozen corn can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen corn, from roasting to steaming, that can provide a variety of textures and flavours. As you can see from the options I listed above, you even char frozen corn!
The frozen corn you buy from the grocery store is just like fresh corn. It is harvested at its peak and removed from the cob. From there, it goes into a quick boil to wash the corn and to kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.
In most cases, frozen corn is cheaper than fresh corn when comparing volume. And, if it saves me from having to shuck it, clean it, and cook it, I’m all in! I’m on of those food bloggers that has no problem with telling you to take the easy way out. Save the corn on the cob for your grill!
HOW TO MAKE THIS RECIPE
Add the butter to a large skillet and turn the heat to medium. One the butter is fully melted, add the chopped red onions. Cook the onions in the butter, stirring occasionally, until they are translucent, but not browned. This will take about 3-4 minutes.
Next, add in the red and green bell peppers, along with the jalapenos. Stir into the onions and cook for another 3-4 minutes, just until the peppers and jalapenos have softened a bit. Finally, add in the corn, salt, and ground black pepper. Stir the ingredients together and cook until the corn is heated through. This should take 4-5 minutes. Turn off the heat and stir in the green onions. Transfer the Skillet Confetti Corn to a serving bowl and garnish with chopped parsley. Serve hot or warm.
If you happen to have any leftovers, be sure that the corn is completely cooled down before transferring it to a food-safe container. Place on a tight-fitting lid and store it in your refrigerator. Personally, I would recommend eating the leftovers within two days. However, John.e said it was delicious even after that. The choice is yours! In his words, “it still smells good!”
To reheat, transfer the corn to a skillet. Do not add any butter or oil! Warm the corn through over medium heat, stirring often. Alternatively, you can transfer the corn to a microwave-safe bowl and microwave on medium heat in increments of 30 seconds. Remove the bowl from the microwave and stir between each setting. Enjoy!
Skillet Confetti Corn
- 2 tablespoons butter
- 1/2 cup diced red onion
- 4 cups frozen corn
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup diced jalapeno
- 1/4 cup chopped green onions
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Add the butter to a large skillet and turn the heat to medium. One the butter is fully melted, add the chopped red onions.
- Cook the onions in the butter, stirring occasionally, until they are translucent, but not browned. This will take about 3-4 minutes.
- Next, add in the red and green bell peppers, along with the jalapenos. Stir into the onions and cook for another 3-4 minutes, just until the peppers and jalapenos have softened a bit.
- Finally, add in the corn, salt, and ground black pepper. Stir the ingredients together and cook until the corn is heated through. This should take 4-5 minutes.
- Turn off the heat and stir in the green onions. Transfer the Skillet Confetti Corn to a serving bowl and garnish with chopped parsley. Serve hot or warm.