Confetti Corn



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied, and keeps well, refrigerated, for 3-4 days. Great served hot or cold.

Confetti Corn


2 tsp. Olive oil
1 large White onions (finely diced)
1 Large Red bell peppers (finely diced)
1 large Green bell peppers (finely diced)
4 large ear Corn, sweet, yellow, raw (kernels shucked from cob)(or 4 cups frozen corn, thawed)
1/2 tsp.. Ground cumin
1/8 tsp. Cayenne pepper
1/4 tsp. Salt
1 to taste Black pepper
2 ounce Semisoft goat cheese


Place the oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the red and green bell pepper and cook for another 3 minutes. Stir frequently.

Add the corn, salt, cumin, cayenne, pepper, and goat cheese.

Reduce the heat to low and cook for about 7 minutes. Stir gently while the cheese melts.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This recipe is great served hot, straight out of the pan and onto a plate. The combination of corn and the veggies makes for a perfect side dish of both whole grains and vegetables. It is perfect with a simple grilled fish, chicken or tofu.

The best part is that the recipe is also perfect served chilled.

Chilled side dishes like this one are a great accompaniment to your summer dinner or picnic. These sweet and spicy vegetables mix with the sweet corn to make a great side dish you can serve hot or cold. Best of all, you get a serving of vegetables and a serving of whole grains in one tasty side dish.

"I believe in the forest, and in the meadow, and in the night in which the corn grows."

Henry David Thoreau