Confetti corn is a fun and tasty side that makes use of leftover corn on the cob. It’s perfect as a side dish for Mexican food, but it’s also great with pork or steak. For a flexitarian meal, you could serve the confetti corn with beans and rice. It could also be mixed with spinach and dressed with a simple vinaigrette for a warm salad. Either way, you’ll make good use of your leftover corn on the cob. If you’re like me, you’ll also feel a little virtuous for transforming leftovers into something new :).
To remove the kernels from the corn, you’ll need a sharp knife and a baking sheet. Some people use an electric knife. I’ve also seen the ear shoved into the tube of a bundt pan. The freed kernels fall into the cake pan. For a couple ears of corn, I just use a filet knife and a baking sheet. Stand the ear on end and slice behind the kernels all the way to the bottom. Turn the ear slightly and cut the next set of kernels off. When all the kernels are removed, break up any clumps with your fingers.
I used red onions, red peppers and pickled jalapeno for this batch of confetti corn. Other times, I’ve used green bell pepper, onion and diced tomatoes. It all depends on what’s in the fridge.
One more note, I used leftover corn on the cob for this, but there’s no reason you can’t use frozen or canned corn if that’s what you have.
- kernels cut from two ears of leftover corn on the cob (between 2 – 3 cups depending upon the size of the ears)
- 1/2 medium red bell pepper, diced small (about 1/2 cup)
- 1/2 medium red onion, diced small (about 1/2 cup)
- 1 jalapeno pepper, seeded and finely diced (I used 2 tablespoons diced and pickled jalapenos I put up last summer)
- olive oil for frying
- your choice of seasoning — I used Adobo for a South of the Border spin
- salt and pepper to taste
- parsley or cilantro for garnish
- Saute the onion and bell pepper in a little olive oil until they begin to soften.
- Add the corn kernels and jalapeno.
- Season your corn as you like.
- Allow corn to cook until the kernels begin to change color. Add more oil or a little water as necessary to keep the corn from burning.
- Salt and pepper to taste.