Why do that?
• Ina Gartens confetti -corn is a simple, delicious side that includes in a summer beam.
• It sauces corners with red onions, orange peppers, butter and olive oil and seasons with salt, pepper and fresh basil.
I have been a supporter of Ina Garten for over 20 years. Most of their cookbooks I own were published before 2010. I love leafing through them when the seasons change to examine me about old favorites or new things that I didn’t notice 15 years ago.
Ina Confetti corn I jumped out immediately when I looked through her book from 2008 Back to the basics. It is hardly more than a pan full of saucy corn cores, but what do you really need for a summer supplement?
Simply recipes / Meleyna Nomura
How to make Inas confetti -corn
Chop 1/2 cup of red onion and a small orange pepper. Cut four cups of corn from the COB. The recipe indicates that this takes five ears. But I got exactly four cups from four ears, so I stopped there.
Fry the onion and peppers in olive oil. When you start a head start to cook the onion and peppers, you will be softer without boiling the corn.
Fry the corn in butter. The recipe suggests cooking the corn for five to seven minutes. I cooked mine for about five minutes. You will see how the corn of pale and starchy changes to a richer color for white and yellow corn.
Season to taste and add herbs. Corn varies in sweetness. Try it first before choosing the last spice – Sweeter Mais can take a little more salt.
Simply recipes / Meleyna Nomura
My thoughts on Inas Confetti -Corn
I know why this recipe didn’t speak to me when I bought this book for the first time – it’s too easy. Back in early 20 I cooked too impress. At that time it meant that everything had to be complex and a little exaggerated. But as you say, old wisdom comes.
Now I know that a simple side dish is a weekly hero. It is also the perfect addition to a larger summer celebration. It’s absolutely delicious, but not the star of the show. It shouldn’t be – leave that on everything you pull from the grill. If you have a lot to do with a meal, not every component has to contain several complicated steps. Simplicity seems here.
The red onion, the orange peppers and the green herbs really bring enough visual interest to the sugar corn. It definitely attracts attention in a crowded buffet. And the additions are not only for aesthetics, they all complement the aromas of the corn wonderfully.
Ina’s recommended fresh herb is basil that would not have been my first choice for corn. I love it here. The summer aspect of this court really drives home. The sharp freshness of this is also a great film for the sweet vegetables.
Simply recipes / Meleyna Nomura
My tips for Ina’s confetti -corn
I served this with fried chicken and a green salad for a simple weekend celebration. It was the perfect way to celebrate the summer season. The next time I do it, I will reduce the olive oil with which the onion and the pepper fry at the beginning. Two full tablespoons are a lot, especially since two more tablespoons of butter are added to cook the corn. I worship butterma, but a total of four tablespoons of oil and butter for the dish felt a little too heavy. Reding the oil on the top of the recipe feels like a suitable optimization.
Be smart about spice. In the ingredients, 1 1/2 teaspoon of kosher salt and 1 teaspoon of pepper are listed, but the instructions say that they season to taste. I would pass the latter. For my corn, less than a teaspoon of kosher salt and 1/2 teaspoon of pepper felt adequately seasoned.
Get the recipe: Ina Gartens confetti -corn
