Roasted Confetti Corn


When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor. The peppers or chiles you choose will determine how spicy your corn turns out—that heat will become more pronounced when the recipe is frozen, so you may want to dial back the piquancy accordingly.

  • 4Servings


  • 4 cups fresh corn kernels
  • 2 cups chopped onions
  • 2 cups chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chiles
  • 4 cloves garlic, minced (4 tsp.)
  • 11/2 tsp. ground cumin


Heat large non-stick skillet over high heat. Add corn, and cook 4 minutes, or until dark brown in places and corn begins to “pop,” stirring often. Stir in onions and peppers, and cook 4 minutes more, or until onions and peppers are softened. Stir in garlic, cumin, and 1 cup water, and season with salt and pepper, if desired. Simmer 8 to 10 minutes, or until all liquid has evaporated, and corn begins to brown again. Remove from heat, and cool.

Nutrition Information

  • Calories: 91
  • Carbohydrate Content: 20 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 14 mg
  • Sugar Content: 7 g