Skillet Confetti Corn

My friend Nicole started her blog, The Celtic Greek, a few months ago and ever since her first post, we’ve enjoyed rambling on about the ins-and-outs of our little corners of the internet.

You mean you don’t do that? Weird.

I was pleasantly surprised when she sent me a message last week letting me know that not only was she going to try out one of the recipes on ESJ, but she was also going to write about it. Love!

It also served as a great reminder to make one of hers…as it had been on my never-ending to-do list for some time now.

With black bean burgers ready to go for dinner, I knew Nicole’s recipe for Confetti Corn would be the perfect one to try.

In November.

{…because while everyone is going crazy with Thanksgiving recipes, I really wanted to have a warm weather meal. A girl can dream.}

In a large skillet, heat olive oil and butter over medium heat.

When melted, add shallot and red onion. Cook until they soften and begin to become translucent.

Add orange bell peppers.

Continue to cook for 3-5 minutes, until peppers are tender and heated through.

Stirring occasionally.

Add corn, salt and pepper. Stir.

Cook 5-7 minutes.

Feel free to take a bite. I did. {Okay, I took two. Shhh.}

Add fresh herbs, mix.

Remove from heat.

Serve hot.

This dish made me happy for so many reasons:

A) Inspired by a friend.

B) Easy to make, requiring only a few ingredients.

C) Got to use my skillet.{Cast iron not necessary, but I love mine.}

D) It was ridiculously delicious.

E) Proved this recipe works any time of the year. {Although, fresh corn is best.}

Realistically, I could recite the entire alphabet, but I’ll save you the misery.

XO

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Recipe modified from The Celtic Greek.

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Ingredients

1 Tablespoon Olive Oil

1 Tablespoon butter

1 Shallot – chopped

1/2 Cup red onion – chopped

2 Orange bell peppers – chopped {You can sub 1 red pepper for 1 orange}

4 Cups corn – fresh, canned, frozen* {roughly 3 ears}

1/2 Teaspoon salt

1 Teaspoon black pepper

1/2 Cup herbs – chives, parsley, basil – chopped

*If choosing canned or frozen, make sure it is drained, defrosted before using.

Directions

Over medium heat, combine olive oil and butter in skillet.

Once melted, add shallot and red onion. Cook until they begin to soften and become translucent, stirring occasionally.

Add bell peppers. Cook for 3-5 minutes until they begin to soften. Add corn, salt and pepper. Stir until combined.

Cook 5-7 minutes. Stirring occasionally.

Add herbs. Remove from heat. Serve hot.

Garnish with additional herbs {optional}.

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