At the height of summer, fresh, at their peak vegetables are flooding the markets. Sweet corn, volumes of zucchini, bright bell peppers not to mention fresh herbs. When my crisper bins are positively bursting, I skip the side of rice or couscous and instead, opt for full on veg, like this Confetti Corn.
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Corn is starchier than other vegetables, so I find its great to take the place of grains in a dish like this. Just strip the corn from the cob using one of these convenient little corn strippers. You can also use a sharp knife. Rest the cob vertically on its base and run the knife down the side between the kernels and the cob.
Chop the zucchini so that’s just slightly larger than the corn kernels — ideally, all the vegetables should be roughly the same size, so they cook evenly — but it’s also for presentation and ease of piling on a fork . Give the onion and bell pepper the same treatment.
Saute the vegetables for a few minutes.
Then stir in the corn kernels and add the chopped garlic and thyme.
A squeeze of lemon and a little zest plus fresh scallions brighten the flavors.
Confetti Corn is the best of summer and is delicious with anything grilled – like chicken, pork chops even seafood and it’s simple enough for a weeknight! It’s so colorful and bright, even the pickiest eaters will dive right in! Bonus!
If you don’t have fresh corn, try this fall corn sauté for another great corn skillet side dish.
More vegetable side dishes to try:
- Mixed Vegetable Medley
- Eggplant Rollatini Recipe
- Creamed Spinach
- Garlic Green Beans Recipe
- Snow Peas with Garlic & Ginger
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- 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
- In a large skillet, heat olive oil over medium to medium high heat.
- Add zucchini, bell pepper and onion and a pinch of salt to the pan and sauté until slightly softened but not browned, 3-4 minutes.
- Add corn and sauté for an additional 2-3 minutes.
- Add garlic and thyme, cooking for an additional minute, until fragrant. Remove from heat.
- Add scallions and a quarter of the lemon zest and juice – taste for seasoning — add more zest and/or juice if desired.
- Toss to combine.
- Season to taste with salt and pepper
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