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Confetti Corn

This easy corn dish is sure to dress up almost any entree. I added the crunch of water chestnuts, red pepper and chopped carrot—along with extra nutrition. —Glenda Watts, Charleston, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1/4 cup chopped carrot
  • 1 tablespoon olive oil
  • 2-3/4 cups fresh or frozen corn, thawed
  • 1/4 cup chopped water chestnuts
  • 1/4 cup chopped sweet red pepper


  • 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.
Nutrition Facts
3/4 cup: 140 calories, 4g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Average Rating:
  • FLZephyr
    Mar 18, 2016

    Simple, flavorful, and colorful side dish. We omitted the water chestnuts, and added butter, cilantro, and salt and pepper to taste. It was the perfect accompaniment to chicken quesadillas. We will definitely be adding this dish to our family recipe book.

  • mdesrocher
    Jan 2, 2010

    A great simple side and good way to use up extra veggies. I'm not a huge fan of corn but this recipe makes it interesting and more flavorful while still being healthy. It's quick and yummy.

  • kristinmh
    Jan 31, 2009

    No comment left

  • valanddansmith
    Mar 18, 2008

    No comment left