Recipes and Cooking Freezer Confetti Corn 3.3 (8) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email . Photo: Jason Donnelly Prep Time: 25 mins Freeze Time: 2 hrs Total Time: 2 hrs 25 mins Servings: 16 Yield: 4 (4-serving) portions Jump to Nutrition Facts Ingredients 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) Directions 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. 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). 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 114 Calories 7g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.