Best 18 Confetti Corn Recipes

CONFETTI CORN

Steps:

• 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.
• 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 basil or other green herbs, and serve hot.

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)

Steps:

• 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.
• 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 basil or other green herbs, and serve hot.

CONFETTI CORN SALAD

Steps:

• Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

CONFETTI CORN BREAD–CRUSTED SHRIMP IN CREOLE FILLING

Steps:

• To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.
• To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.
• Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

CONFETTI PUFFED CORN

Steps:

• Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stopping every 30 seconds to stir.
• Place puffed corn into a large bowl and pour smooth and melted almond bark on top. Toss puffed corn to evenly distribute almond bark.
• Distribute the colored sprinkles evenly over the puffed corn. Allow to cool before storing.

CONFETTI CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• In a medium saucepan over medium heat, melt the butter. Slowly cook and stir the green bell pepper and red bell pepper until soft.
• Mix the green bell pepper, red bell pepper, creamed corn, seasoned croutons, milk and ground black pepper in the baking dish.
• Bake uncovered in the preheated oven 40 minutes, until bubbly and lightly browned.

CONFETTI CORN COUSCOUS SALAD

Steps:

• if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
• if using israeli couscous, steam or boil for 13 minutes, remove from heat.
• if boiling, drain.
• in a huge bowl add couscous, corn, and the rest of the salad ingredients.
• mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
• serve at room temperature.

CONFETTI CORN

Steps:

• In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.

CONFETTI CORN SALAD

Steps:

• In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving.

CONFETTI CORN

Steps:

• Fry the bacon in a large skillet until crisp.
• Remove with slotted spoon to drain on paper towels.
• Set aside.
• Reserve 2 T.
• of the bacon drippings in the pan.
• Cook the corn, bell peppers and onion in the skillet over medium-high heat until tender, 5-6 minutes.
• Add cream cheese and half-n-half, stirring over low heat, until cream cheese melts.
• Add the salt and pepper, and sugar.
• Top with the crisp bacon, and serve.

CONFETTI CORN QUESADILLAS

Steps:

• In a large bowl, combine the first nine ingredients., Lightly brush oil over one side of each tortilla. Place two tortillas, oil side down, on a griddle. Spread 1/2 cup cheese mixture over half of each tortilla; fold over. Cook over low heat for 3-4 minutes on each side or until cheese is melted. , Cut into wedges. Repeat. If desired, cut a small hole in a corner of a food-safe plastic bag. Fill bag with sour cream. Pipe spiderweb pattern over quesadillas. Serve with salsa and guacamole if desired.

CONFETTI CORN

Steps:

• Melt butter in sauce pan and cook diced peppers over medium heat for 4 minutes. Stir in corn and water. Cover and cook for 6-8 minutes. Season with salt and pepper and serve.

CONFETTI CORN SALAD

Steps:

• 1. In a large reseable container, Combined first 5 ingrediets.
• 2. In a seperate small bowl, wisk together all Dressing ingriedients. Pour Dressing over Corn Mixture. Serve at room temperure or chilled. Chilled ovenight is best,that way it can marinate! Leftovers need to be Refridgerated.

CONFETTI CORN MUFFINS

Steps:

• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CURRIED CONFETTI CORN

Steps:

• In a small skillet, saute onion and pepper in butter. Add the corn, curry powder, salt and pepper. Cook over low heat until vegetables are heated through. Stir in sour cream. Cook 1 minute longer or until heated through.

SCALLOPED CONFETTI CORN

Steps:

• 1. Heat oven to 350 degrees. Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in a medium bowl. Stir in corn, onion and pimento. Pour into an ungreased 1-qt casserole dish.
• 2. Combine remaining 1/3 cup cracker crumbs with oil in a small bowl. Toss to coat. Sprinkle over corn mixture.
• 3. Bake at 350 degrees for 1 hour or until a knife inserted in center comes out clean. DO NOT OVERBAKE. Sprinkle with parsley. Let stand 5-10 minutes before serving.

CONFETTI CORN SKILLET

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute the corn, onion, green pepper, pimientos and habanero, if desired, in drippings until corn is lightly browned. Stir in salt and pepper. Top with bacon; garnish with cilantro if desired.

CONFETTI CORN

Steps:

• 1. in a large skillet, melt the butter over medium heat. add the onion and peppers.
• 2. cook until soft and clear about 10 minutes.
• 3. add frozen bag of corn and stir until heated through really well about 4 minutes or so.
• 4. sprinkle some salt and pepper add some parsley is good in it.