Confetti Creamed Corn Recipes

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CONFETTI CORN

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8



Confetti Corn image

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.

Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

CONFETTI CREAMED CORN

77% less sat fat • 76% less fat • 84% more vitamin C than the original recipe. A creamy side dish that's ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 9



Confetti Creamed Corn image

Steps:

  • In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
  • Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

1 cup water
6 cups frozen corn
1 medium red bell pepper, chopped (1 cup)
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
1/4 cup fat-free half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 medium green onions, sliced (2 tablespoons)

CONFETTI CORN

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Confetti Corn image

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.

2 tablespoons butter
1/2 red bell pepper, diced
1/2 green bell pepper, dice
2 cups frozen corn
1/4 cup water
Salt
Pepper

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

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5



Confetti Corn image

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.

Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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

CONFETTI CORN

Make and share this Confetti Corn recipe from Food.com.

Provided by LorenLou

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10



Confetti Corn image

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.

8 slices bacon, chopped
4 cups sweet corn kernels (fresh or frozen, about 8 ears if using fresh)
1/2 medium onion, chopped fine
1/3 cup chopped red bell pepper
1/3 cup chopped green pepper
1/2 cup half-and-half cream (I use fat-free)
1 (8 ounce) package cream cheese, cubed (can use reduced-fat)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

CONFETTI CORNBREAD

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11



Confetti Cornbread image

Steps:

  • Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped

CONFETTI PUFFED CORN

This quick-to-fix treat lends a subtle salty-sweetness and can be assembled in less than 10 minutes. The "confetti" can be adjusted for each holiday. Pink and purple for Valentine's, purple, green and gold for Mardi Gras, Green for St. Patrick's day, red and blue for 4th of July, red and green for Christmas, etc...

Provided by thedailygourmet

Time 10m

Yield 7

Number Of Ingredients 3



Confetti Puffed Corn image

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.

Nutrition Facts : Calories 536 calories, Carbohydrate 52.4 g, Fat 43.1 g, Fiber 5.2 g, Protein 8.2 g, SaturatedFat 19.3 g, Sodium 292.2 mg, Sugar 2.7 g

1 (20 ounce) package white almond bark, cut into small chunks
2 (3.25 ounce) packages butter-flavored puffed corn (such as Puffcorn®)
1 tablespoon multicolored candy sprinkles, or as needed

CONFETTI CORNBREAD

I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.

Provided by JMS0173

Categories     Quick Breads

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14



Confetti Cornbread image

Steps:

  • Preheat the oven to 375 degrees and grease a 9X9 square pan.
  • Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
  • In a smaller bowl, combine the next 3 ingredients.
  • Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
  • Pour into pan and bake, approximately 40- 50 minutes.
  • Check doneness with fork or toothpick.
  • Remove from oven.
  • Top with butter pat and move it around until evenly coated.

Nutrition Facts : Calories 494, Fat 30.6, SaturatedFat 8.5, Cholesterol 132.3, Sodium 1200.9, Carbohydrate 46.2, Fiber 4.2, Sugar 4.2, Protein 13.3

2 large eggs (or equivalent egg substitute)
1 cup low-fat sour cream or 1 cup fat free sour cream
1/3 cup corn oil or 1/3 cup canola oil
1 cup cream-style corn
3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt (I usually reduce by half)
1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese
2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
3 scallions, minced
1 -2 garlic clove, minced
1 tablespoon red onion, minced
3 -5 dashes mild hot sauce (such as Red Hot or Tabasco)

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