This Weight Watcher friendly Potluck Perfect Confetti Corn recipe is adapted from a staple my mom made in our home growing up.
The rule with a potluck when you are on a diet is to take the food you can eat. Let your family know what you are bringing, so when they go down the line they can spot mom’s cooking. I recently carried this Confetti Corn to a family BBQ and it was nice to fill our plate with something that wouldn’t break the Weight Watcher points bank. A couple of other people in the family are eating healthier too and we all took down this pan of veggies pretty quick!
A few years ago, I broke up with corn. I know there are a lot of differing opinions about corn. But, in the summer in the South, the stalks are getting tall and the tables at the farmers market are full of homegrown sweet kernels. Plus, it’s readily available in any freezer or canned food sections of a grocery store.
I’ve told my mom for much of my adult life that Corn is not a vegetable and has no nutritional value. But it is a zero point food on the Weight Watcher Freestyle plan and you can buy it year-round. So, it’s kinda making its way back into our home.
This is a great catch all veggie drawer clean out recipe. Perfect for the end of summer when you are clearing the fields or the week before vacation when you are trying to clean out the refrigerator. And, its a great addition to a family “homestyle” meal like Thanksgiving or Sunday dinner. Whatever way you serve it, it’s full of veggies and lots of filler to fill your tummy.
Confetti Corn
Ingredients
- 2 tablespoons olive oil
- 4 pounds whole kernel corn
- 1 cup carrots diced
- 1/2 onion diced
- 1 bell pepper diced
- 2 teaspoons minced garlic
- 1 teaspoon season all (Tony Chachere’s)
- 1/4 cup cilantro finely chopped
- juice of 2 limes
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- In a skillet, heat olive oil. Add corn, carrots, onion, and bell pepper. (If you are cooking this for home and not a potluck, all can be cooked in an Iron Skillet and taken from stove to oven to table.)
- Cook until veggies start to get a little color on them.
- Add in minced garlic.
- Cook until garlic starts to brown and becomes fragrant.
- Add lime juice and spices.
- Stir together until completely combined.
- Pour into a 9×13 baking dish or metal pan.
- Bake at 350 for 30 minutes, uncovered.
- Remove pan from oven, stir vegetables from covers.
- Replace in oven and cook an additional 15 minutes.
- Corn will have a “fried” appearance, but it's still super juicy and flavorful.
- Cover with foil and carry to your potluck location.
- Protect any surfaces the pan will sit on with a towel or potholders.
Notes
Serving size = 1 cup
0 WW Freestyle Smart Points
What are some recipes you like taking to a potluck, whether it’s at church or in the backyard? Do you have any extra healthy sides or tips for navigating the Thanksgiving dinner plate pile up?
You might enjoy some of these other Weight Watcher friendly recipes:
- WW Turkey Sausage Omelet Breakfast Muffins – zero points
- WW Skinny Lasagna Soup
- WW Slow Cooker Mock Gumbo
- WW Turkey Meatloaf Sheetpan Scoops
- WW Friendly Crockpot Sausage Tortellini Soup
- Skinny Cheeseburger Mac | 6 servings at 5 points each
- Cowboy Caviar – Black-eyed Pea Salad
- WW Friendly Pimento Cheese – all the same Southern flavor
- Zero Point Mexican Fruit Cup – snack, appetizer, or lunch side
- Zero Point Chicken Salad – per serving, two servings= 1 point
- Salmon and Summer Vegetables Sheet Pan Meal
- Potluck Perfect Confetti Corn – veggie-filled side dish
- Ranchero Chicken Stuffed Bell Peppers
- Stacked Enchiladas/Mexican Lasagna – low points, big portions
- Slow Cooker Venison Swiss Steak
- BBQ Chicken Pizza – 2-ingredient dough with SF BBQ Sauce
- No Sugar Added Slow Cooker Apple Butter – zero points
- Crockpot Turkey Tacos
- Morning Breakfast Sandwiches – Egg McMuffin style
- Southwest Egg Breakfast Casserole
- Cantina Style Salsa – zero points
- Slow Cooker Hawaiian Chicken
