Sandra Ina Garten Confetti Corn Salad Recipe is an American vegetable side dish featuring fresh sweet corn and crunchy red bell pepper. This vibrant mix uses red onion, butter, and fresh basil for a bright summer flavour.
This is one of those recipes that looks harder than it is. The whole thing comes down to the temperature of the pan. The first time I made this, I had the heat too high and the corn kernels started popping like popcorn. Now I keep the hob on medium so the vegetables soften without browning or turning tough. You want to hear a gentle sizzle rather than a loud hiss when the corn hits the butter.
The red onion is doing more work than you’d think. Without that initial couple of minutes in the pan, the raw bite of the onion is too strong for the sweet corn. I’ve found that letting the onion become see-through and soft creates a savoury base that carries the whole salad. It’s a quick dish that I often make when the barbecue is already going because it doesn’t need constant watching.
Ina Garten Confetti Corn Salad Recipe Ingredients
- 550g (1lb 3oz) fresh corn kernels (cut from about 5 or 6 ears)
- 2 tbsp olive oil
- 15g (1/2oz) unsalted butter
- 150g (5oz) red bell pepper, chopped into small cubes
- 75g (3oz) red onion, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 10g (1/3oz) fresh basil, chopped
How To Make Ina Garten Confetti Corn Salad Recipe
- Prep the vegetables: Remove the husks and silk from the corn cobs and use a sharp knife to cut the kernels off. Chop the red pepper and onion into pieces about the same size as a corn kernel so they cook evenly.
- Sauté the onion: Place a large sauté pan or wide frying pan over medium heat and add the olive oil and butter. Once the butter has melted and stops foaming, add the red onion and cook for 2 to 3 minutes until it is soft and translucent.
- Cook the corn and pepper: Add the corn kernels and the chopped red pepper to the pan and stir them into the onion mixture. Sauté the vegetables for about 4 to 5 minutes, stirring often, until the corn is bright yellow and tender but still has a slight snap.
- Season and add herbs: Sprinkle the salt and black pepper over the vegetables and stir in the fresh basil. Mix everything together for 30 seconds to let the basil wilt slightly and then take the pan off the hob immediately.
- Serve: Transfer the mixture to a bowl and serve it whilst warm or let it sit on the counter to reach room temperature.
Recipe Tips
- Use fresh corn cobs. Nothing beats the crunch of corn cut straight from the cob, so avoid canned versions which are often too soft for a sautéed salad.
- Stop the popping. If the corn starts to jump out of the pan, your heat is too high and the sugars are burning, so turn the hob down immediately.
- Cool the kernels before storing. If you plan to serve this cold, let the vegetables cool completely in a wide tray before putting them in a container to stop them from steaming.
- Balance the salt. Taste the salad before serving and add an extra pinch of salt if the corn is exceptionally sweet.
- Choose firm peppers. Make sure your red bell pepper is heavy and has tight skin so it keeps its shape and crunch during the quick sauté.
- Cut against a bowl. Stand the corn cob inside a large wide bowl when cutting off the kernels to stop them from flying all over your kitchen counter.
What To Serve With Confetti Corn Salad
This colourful veg side pairs well with grilled chicken or a thick seared steak. The sweetness of the corn works alongside smoky flavours like BBQ ribs or pulled pork.
You can also serve it next to black bean burgers or skewers of roasted aubergine and courgette. It’s a natural partner for baked salmon or a plate of garlic prawns.
How To Store Confetti Corn Salad
Fridge
Place the cooled salad in an airtight tin and store it for up to 3 days. The basil might darken slightly over time, but the flavour of the corn and peppers will stay fresh.
Reheat
Warm the salad gently in a pan over low heat for 3 to 4 minutes until it’s just heated through. You can use a microwave for 1 minute on medium power, but this can make the corn go chewy if you overheat it.
Freeze
Do not freeze this salad once it’s cooked because the red peppers and basil will turn mushy when they thaw. If you have extra corn kernels, freeze them raw in a sealed bag for up to 3 months instead.
Ina Garten Confetti Corn Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 190 kcal
- Protein: 3g
- Fat: 10g
- Carbohydrates: 22g
- Sugar: 6g
- Sodium: 350mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can use white, yellow, or bi-colour corn as long as the ears feel heavy and the kernels look plump.
The kernels will turn a deeper, more vibrant shade of yellow and should feel tender when bitten but shouldn’t be soft or mushy.
Yes, fresh coriander or flat-leaf parsley work well, though basil gives the most traditional summer flavour to this specific dish.
Ina Garten Confetti Corn Salad Recipe
Description
A vibrant mix of sweet corn kernels and crunchy red peppers sautéed with butter and fresh basil.
Ingredients
Instructions
- Shuck the corn and cut the kernels off the cob into a wide bowl.
- Heat the oil and butter in a pan over medium heat and sauté the onion for 3 minutes.
- Stir in the corn and chopped red peppers and cook for 5 minutes until tender.
- Add the salt, pepper, and fresh basil and toss the vegetables to coat.
- Remove from the heat and serve the salad warm or at room temperature.
