Confetti Corn

by Gianna Dinuzzo
Confetti Corn


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

For the Roasted Sweet Peppers:

4-5 cups tri-color mini peppers, sliced
1 tablespoon olive oil
2 tablespoons honey
Small pinch of salt
Small pinch of red pepper flakes
Tiny pinch black pepper


Preheat oven to 375 degrees. Whisk oil, honey, and seasonings in a bowl, then stir in sliced peppers to coat. Lay peppers on a lined baking sheet, then place in oven until tender. Adjust stove to medium-high heat and saute onions with oil in a large pan for 1-2 minutes, then add zucchini. Saute the zucchini and onion until softened and nearly translucent. Then, add tomatoes, corn and roasted sweet peppers until combined and heated throughout. Taste and adjust seasonings as needed. 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!

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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