Wednesday, May 2, 2012

Colorful Confetti Corn

This recipe is adapted from Barefoot Contessa's Confetti Corn. It's a quick and easy side dish to throw together in under 15 minutes. You can add whatever ingredients or herbs you have on hand in your refrigerator. My only suggestion is to use fresh herbs, it makes a big difference in this dish. Enjoy!!

Colorful Confetti Corn (adapted from Barefoot Contessa's Cookbook: Back to Basics)
Makes 4 servings

Olive Oil
1 leek-cut in half and thinly sliced (half moon)
1 red or orange bell pepper- diced
1 (16oz) bag of frozen corn
Salt and pepper, to taste
1 small bunch of fresh basil-chopped
2 tbsp fresh parsley chopped
1 tbsp of butter-optional

1. On medium heat, add enough olive oil to coat the bottom of a medium sized saucepan. Add in leeks and cook until softened; about 3 minutes. Add in red pepper; cook additional 3 minutes. Add in corn and cook until heated through, about 5 minutes more. Season with salt and pepper to taste. Add in butter; if desired.

2. Remove mixture from heat and place in a serving bowl. Mix in chopped herbs and serve! This salad can be served hot or cold.

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