Confetti Corn

While cleaning out our freezer a few weeks ago, we noticed a large unopened bag of frozen corn. Thanks to Ina Garten’s “Barefoot Contessa: Back to Basics” we found the perfect way to use it. We kept the recipe vegan by using Miyoko’s European Style Cultured Vegan Butter and found that this was a great side dish to another recipe we adapted, “Roasted Butternut Squash with Citrus Vinaigrette”.

Confetti Corn

The original recipe from Ina Garten’s “Barefoot Contessa: Backs to Basics” calls for fresh corn and unsalted butter. We found that frozen corn and vegan butter work really well, and produce a bright and richly sweet side dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Keyword: corn, vegan, vegetables
Servings: 6 people
Calories: 167kcal
Author: planfulcook


  • 2 tbsp olive oil extra virgin
  • 1/2 cup chopped green onion
  • 1 orange, red, or yellow bell pepper 1/2-inch diced
  • 2 tbsp vegan butter
  • 4 cups frozen corn kernels
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp fresh basil julienned or finely chopped


  • Heat the olive oil over medium heat in a saute pan. Add the green onion and bell pepper, and saute until they’re both soft, about 5 minutes.
  • Add the vegan butter to the pan. After it melts, add the corn, salt, and pepper, and cook until the corn is hot, stirring frequently. 
  • Remove from heat. Stir in the basil and serve hot.

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