Ina Garten’s Confetti Corn Is the Side of the Summer

Ina Garten has built a career—and a devoted following—on her unfussy, joyful approach to home cooking. Even if you’ve never watched Barefoot Contessa or flipped through one of her bestselling cookbooks, you’ve probably encountered her food philosophy: keep the ingredients seasonal, the techniques smart and the flavors bold. And in the height of summer, when the corn is sweet enough to taste like candy, she knows exactly what to do with it.

Fresh corn season is fleeting. In August, though, farmers market bins and produce departments are piled high with husks that squeak when you peel them back, revealing golden kernels practically bursting with sweet juice. It’s a luxury worth celebrating—and, if you’re Ina, worth turning into a vibrant side dish that makes the most of every cob.

Of course, anyone who’s ever tried to cut kernels off the cob knows the chaos it can cause. Usually, you’re finding stray corn under the toaster a week later. Ina’s fix? Place a clean kitchen towel flat on the counter, cut the very end off the cob so it stands upright, and run a sharp knife straight down the sides. The towel catches the kernels before they can ricochet away. When you’re done, just gather the towel’s corners and funnel the corn into a bowl—no mess, no waste and no chasing runaway kernels. 

“Without the kitchen towel,” she warns, “kernels just bounce all over the kitchen.” 

With her prep work done, Ina can move on to making one of her many favorite corn recipes. Her carousel on Instagram included some of the recipes she leans on summer after summer, including her creamy Lobster Corn Chowder, crowd-pleasing Fresh Corn Pancakes, kicking Chipotle Parmesan Sweet Corn and Perfect Poached Lobster & Corn with Tarragon Butter. 

But we were most intrigued by Ina’s Confetti Corn—named for its mix of sunny yellows, bright orange and fresh green. It calls for just five main ingredients: chopped red onion, diced orange bell pepper, fresh corn kernels, butter and basil, plus a couple pantry basics (olive oil, salt and pepper). She starts by sautéing the onion in olive oil until it softens and turns translucent, which takes about five minutes. The bell pepper goes in next, adding both sweetness and crunch.

Then comes the butter, which adds richness without overwhelming the corn’s fresh flavor. Ina stirs in the corn, seasons with kosher salt and freshly ground black pepper, and cooks it gently until the kernels lose their raw starchiness but still pop when you bite into them. 

Just before serving, she stirs in ribbons of fresh basil. Ina notes you can swap in chives or parsley, which lets you tailor the dish to whatever’s thriving in your garden or at the market.

The beauty of Confetti Corn lies in its versatility. It’s an easy win alongside grilled salmon or roast chicken, but it’s equally happy starring in a vegetarian plate with a slice of crusty bread. Leftovers—if you have any—make a stellar taco filling or a topping for grain bowls.

But Ina’s real gift here isn’t just the recipe. It’s the reminder that a small, thoughtful tweak can turn a messy chore into a pleasure. In classic Ina fashion, she finds a way to make even annoying jobs easy, so the joy of cooking stays front and center. And really, what could be more Barefoot Contessa than that?