My mom came up with this corn recipe years ago. Since then, I often politely beg her to make it for me. This recipe didn’t really have a name, so I would just say, “Mom, can you make me ‘the corn thing?'” Fortunately, she always says yes without hesitation. Today, she suggested I get my butt in the kitchen and make it with her. Fortunately, I said yes without hesitation. So, we spent this afternoon cookin’ up some color. Oh, and we finally came up with a name for this name-deserving recipe: Confetti Corn!

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Ingredients: (Serves 4)

  • 1 tablespoon grapeseed oil -or- olive oil
  • 1 red onion, thinly sliced
  • 4 shucked ears of corn -or- 2 cans of sweet corn
  • 2-3 zucchinis, sliced
  • 3/4 cup Roasted Sweet Peppers ((recipe below))
  • 2 tomatoes diced -or- 1 can stewed tomatoes

Roasted Sweet Peppers

  • 1 bag mini sweet peppers, thinly sliced
  • 1 tablespoon grapeseed/olive oil
  • 2 tablespoons honey
  • Small pinch of salt
  • Small pinch of red pepper flakes
  • Tiny pinch black pepper


  1. Preheat oven to 375 degrees.
  2. Whisk oil, honey, and seasonings in a bowl, then stir in sliced peppers to coat.
  3. Lay peppers on a lined baking sheet, then place in oven until tender.
  4. Adjust stove to medium-high heat and saute onions with oil in a large pan for 1-2 minutes, then add zucchini.
  5. Saute the zucchini and onion until softened and nearly translucent.
  6. Then, add tomatoes, corn and roasted sweet peppers until combined and heated throughout.
  7. Taste and adjust seasonings as needed.
  8. Serve as a colorfully tasty side dish or add in your choice of protein before doing so. Brightening up a cheesy quesadilla with this delicious Confetti Corn is a great serving option, too!

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***Side Note: Cooking with love provides food for the soul.***