Rainbow Corn

Inspiration from The Barefoot Contessa’s Confetti Corn



3 tablespoons vegetable stock

4 ears of corn, husked and kernels sliced off the cob

1/2 a small red onion, diced

1 red bell pepper, diced

1 cup red or yellow (or a combination) cherry tomatoes, sliced in half if large

1 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon red pepper flakes

Juice and zest of 1 lime

1 avocado, peeled and cut into chunks

1 cup fresh cilantro OR basil and parsley, roughly chopped

For the dressing:

1 tablespoon Dijon mustard

1 tablespoon maple syrup

2 tablespoons Apple Cider Vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup filtered water


  1. Heat the vegetables stock in a large saute pan until hot, add the red onion and saute for about 5-7 minutes until soft. Add a little more vegetable stock if the pan becomes too dry.
  2. To prepare the corn, slice off the bottom and stand it up, slice down the side to remove the kernels.
  3. Add the diced red pepper to the onions, cook for a minute then add the corn, cherry tomatoes, black pepper, cumin and red pepper flakes.
  4. Allow to cook for about 5-7 minutes, stirring a little until the corn is bright yellow and tender. Add the juice and zest of the lime.
  5. Remove from heat and transfer the corn mixture to a large serving bowl. Allow to cool for 5 minutes or so.

To make the dressing:

  1. Mix together the Dijon mustard, maple syrup, apple cider vinegar, salt and pepper together.
  2. Whisk in the filtered water. Taste and adjust seasonings as desired.
  3. Pour the dressing over the corn mixture, add the avocado and fresh herbs. Stir to combine thoroughly.
  4. Serve immediately or store in the fridge.

Keywords: salad, corn,