At the height of summer, markets brim with fresh vegetables at their peak: sweet corn, abundant zucchini, and bright bell peppers, not to mention fragrant fresh herbs. When my crisper is overflowing, I skip grains like rice or couscous and go all-in on vegetables. This Confetti Corn is a perfect example — vibrant, fast, and satisfying.
Corn has more starch than most vegetables, so it stands in nicely for a grain in a vegetable-forward side dish. To remove kernels from the cob, use a small corn stripper or a sharp knife. Hold the cob vertically on its base and slice down between the kernels and the cob to release them.
Dice the zucchini so the pieces are just slightly larger than the corn kernels — aim for all vegetables to be roughly the same size so they cook evenly and look appealing on the plate. Treat the onion and bell pepper the same way.
Sauté the zucchini, pepper, and onion for a few minutes until they begin to soften.
Then stir in the corn kernels and add the chopped garlic and fresh thyme.
A squeeze of lemon, a little zest, and chopped scallions brighten the dish and lift the flavors.
Confetti Corn is the best of summer produce and pairs beautifully with anything from the grill — chicken, pork chops, or seafood — yet it’s simple enough for a weeknight. Its colorful mix is inviting, even for picky eaters.
If fresh corn isn’t available, try the Corn Maque Choux variation for another tasty corn side.
More vegetable side dishes to try:
- Mixed Vegetable Medley
- Eggplant Rollatini
- Creamed Spinach
- Garlic Green Beans
- Snow Peas with Garlic & Ginger
Confetti Corn
INGREDIENTS:
- 1 tablespoon olive oil
- 2 zucchini diced into half-inch pieces
- 1 red bell pepper seeded and diced into half-inch pieces
- 1 yellow onion diced
- pinch salt
- 3 ears corn kernels cut from the cob or two cups frozen corn, thawed
- 1 clove garlic minced
- 1 tablespoon thyme leaves chopped fresh
- 1 lemon zest and juice to taste
- ¼ cup Italian parsley chopped
- 3 scallions white and green parts, chopped
- salt and pepper to taste
DIRECTIONS:
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Heat the olive oil in a large skillet over medium to medium-high heat.
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Add the zucchini, bell pepper, and onion with a pinch of salt. Sauté until they soften but do not brown, about 3–4 minutes.
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Stir in the corn and cook for another 2–3 minutes.
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Add the garlic and thyme and cook for one more minute until fragrant. Remove the pan from the heat.
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Mix in the scallions and about a quarter of the lemon zest and some lemon juice. Taste and add more zest or juice as needed.
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Toss to combine thoroughly.
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Season with salt and pepper to taste and serve warm.
NOTES:
NUTRITION:
Don’t forget to save this recipe for later!
