Colorful Corn Confetti Salad by Ina Garten from Back to Basics

Delight in this vibrant Confetti Corn Salad recipe by the renowned chef Ina Garten from her cookbook 'Back to Basics'. This colorful salad features fresh corn kernels tossed with a medley of flavorful herbs and vegetables, creating a delightful dish that is perfect for any gathering or meal.

Ingredients

For the Confetti Corn Salad
2	tablespoons olive oil
1⁄2	cup chopped red onion
1	small orange bell pepper, ½-inch diced
2	tablespoons unsalted butter
4	cups corn (Fresh kernels cut from 5 ears yellow or white corn)
1 1⁄2	teaspoons kosher salt
1	teaspoon fresh ground black pepper
2	tablespoons minced fresh chives (or all 3) or 2 minced fresh parsley leaves (or all 3)

Instructions

• For preparing the salad

  1. Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  2. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the chives, parsley, or basil, and serve hot.

Aug 01, 2024