Description
Our easy Confetti Corn is a simple summer side dish of sautéed corn with sweet peppers, jalapeños, red onion, crispy bacon, and lots of fresh herbs. It's bright, flavorful, and simple enough for a weeknight dinner. Leftovers are great in a salad or bowl, and it pairs well with summer staples like grilled chicken or steak!
Ingredients
Units
Scale
- 6 ounces bacon, diced
- 1 cup diced red onion (~1/2 of a large onion)
- 1 small red bell pepper, diced (~1 cup)
- 1 small orange bell pepper, diced (~1 cup)
- 2 medium jalapeños, finely diced
- 4 cups fresh or frozen corn
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
Instructions
- In a large skillet over medium-high heat, add the diced bacon. Once the fat starts to render and get foamy, reduce heat to medium-low and stir often. Cook until the bacon is very crispy and browned. Remove the bacon from the skillet with a slotted spoon and set aside.
- Return to medium heat. Add the onion, bell pepper and jalapeños and sauté for 4-5 minutes, until the onions start to soften. Add in the corn, salt, pepper and apple cider vinegar and continue cooking for another 10-12 minutes, stirring occasionally, until all of the vegetables are tender.
- Add back in the cooked bacon as well as the parsley, chives and basil and stir well, cooking for an additional 1-2 minutes. Remove from heat and serve warm.
Notes
Keep leftovers stored in an airtight container in the refrigerator for up to 5 days. You can eat leftovers cold, or reheat in a skillet for a few minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ~3/4 cup
- Calories: 166
- Sugar: 6.5 g
- Sodium: 306.9 mg
- Fat: 9.4 g
- Carbohydrates: 17.2 g
- Fiber: 2.3 g
- Protein: 5.5 g