Confetti Corn

I don't know about you all, but when the sun starts shining here in Seattle, all I want to do is GRILL. All day everyday! 

And while technically this here recipe today does not utilize a grill in any way, shape or form, it is, hands down, the perfect sunny weather side dish for all of your grilling adventures. When we grilled up some steak the other night (and we made some bomb steak sammies out of the leftovers. Drool) I just knew we had to make my favorite BBQ side dish of all time to compliment it. And that, my friends, is confetti corn.

One of my favorite recipes of all time is this confetti corn recipe inspired from the one and only Ina Garten (surprise, surprise). What I love most about this extremely easy recipe is that just four ingredients is all it takes to create the perfect sunny day side dish. Festive, bright corn, orange red pepper and red onion for crunch and aromatic flavor, and fresh basil for sweet, lemony finish, it's summer in a side dish. 

Plus, this gorgeous side is on your table in just 15 minutes. It's basically perfect, just like Ina Garten. There's no way you won't love this one! Introducing, your new favorite potluck/barbecue side dish stunner! 

Confetti Corn

Ingredients

• 2 tablespoons olive oil

• 1/2 cup red onion, chopped

• 1 orange bell pepper, chopped

• 2 tablespoons butter

• Kernels cut from 4-5 ears of yellow corn

• 1 teaspoon Kosher salt

• 1 teaspoon black pepper

• 2 tablespoons basil, julienned

Directions

Heat olive oil over medium heat in a large skillet. Add onion and saute for 5 minutes, until onion is soft and fragrant. Stir in bell pepper and saute for 2 more minutes. Add butter to the pan and allow it to melt. Add 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 warm.