Confetti Corn

–from the kitchen of James Borel (’78 agricultural business), executive vice president of DuPont


Cut corn from four ears of sweet corn

1 chopped green pepper

1 chopped sweet onion

2 tablespoons butter

1 chopped tomato


Sauté onion, pepper, and corn in butter (no liquid added). When crisp soft, add chopped tomato, salt, and pepper—heat through and serve immediately. Depending on sweetness of corn, a teaspoon of sugar or sweetener can be added to taste.

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