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

Ingredients

  • 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

Instructions

  • 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.
 

Subscribe to Our Newsletter

I'll send you weekly meal plans, recipes, and other healthy fun. Your data is kept private and shared only with third parties that make this newsletter possible. Read our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*