Freezer Confetti Corn

four labeled bags of freezer confetti corn
. Photo: Jason Donnelly
Prep Time:
25 mins
Freeze Time:
2 hrs
Total Time:
2 hrs 25 mins
4 (4-serving) portions


  • ½ cup butter, softened

  • 2 tablespoon snipped fresh chives

  • 2 tablespoon snipped fresh parsley

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 14 ears of corn, husks and silks removed

  • ¾ cup finely chopped red sweet pepper (1 medium)

  • ½ cup finely chopped sweet onion (1 medium)


  1. In a small bowl combine butter, chives, parsley, salt, and black pepper. Shape mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place in a freezer container and freeze until needed.

  2. Meanwhile, in a covered 8-quart pot cook corn in enough boiling water to cover for 3 minutes; drain. Plunge corn into two extra-large bowls of ice water. Let stand until chilled. Cut kernels from cobs; do not scrape (should have about 7 cups).

  3. Line two 15x10x1-inch baking pans with parchment paper or foil. Spread corn kernels, sweet pepper, and onion in an even layer in the prepared pans. Freeze, loosely covered, about 2 hours or until nearly firm.

  4. Divide vegetables evenly among four 1-quart freezer bags. Add 2 slices butter to each bag. Squeeze air from bags; seal and label. Freeze for up to 6 months.


To reheat each portion, transfer frozen vegetable mixture to a medium saucepan or skillet. Cook, covered, over medium heat for 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.

Nutrition Facts (per serving)

114 Calories
7g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 114
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 134mg 6%
Total Carbohydrate 14g 5%
Total Sugars 5g
Protein 2g
Vitamin C 15.3mg 77%
Calcium 6mg 0%
Iron 0.4mg 2%
Potassium 211mg 4%
Folate, total 34mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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