Happy 4th

It’s not until the 4th of July that summer really feels like summer. All the traditions surrounding the holiday are synonymous with summer: barbecues, fireworks, and having a day off to be outside and go to the pool. When it comes to summer foods, I always think of sweet corn, and not just because I’m from Iowa! Corn, whether on the cob or in a salad, always makes it’s way in to our summer menus.

I made this Confetti Corn a few weeks ago, and I loved how simple the flavors were but how beautifully it turned out. This side dish would be a welcome addition to a 4th of July bbq or any summer meal. I first had this recipe at my aunt’s house several years ago, and I have wanted to recreate it every since. My own version adds green onion and a sprinkling of parmesan cheese, which brings it all together.

(Corn is always on the brain during the 4th of July – here’s a corn salad recipe from 2 years ago)





Confetti Corn

What You Need

  • Kernels cut for 8 ears of yellow corn
  • 1 small red pepper, finely diced
  • 2 green onions, thinly sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons of butter
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste

What To Do

  1. Melt 2 tablespoons of butter in a large sauté pan; add garlic and sauté until garlic is fragrant, 1-2 minutes
  2. Add red pepper to pan, and sauté for 2-3 minutes, until tender
  3. Add corn kernels, mix with red pepper and butter, making sure it is evenly coated;
  4. Add Salt and Pepper
  5. Sauté corn on medium heat 5-10 minutes until no longer hard, but still slightly crunchy - Do Not Over Cook or it will taste like canned corn!
  6. When corn is almost done, stir in sliced green onion and sauté 1-2 more minutes
  7. Transfer corn to a bowl and sprinkle with parmesan cheese
  8. Serve warm or room temperature

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