Sweet yellow summer corn, crunchy red bell pepper, tangy onion and savory garlic all sautéed in a touch of butter and rounded out with just the tiniest hint of soy sauce. This might just be one of the tastiest sides I’ve ever eaten. It’s so easy that someone who’s never cooked before could master it on the first try. It’s tasty enough to serve alongside with anything at the fanciest of restaurants or the most casual of tables—and it’s just really pretty to boot.
Note: the original recipe called for frozen corn but since delicious sweet corn is still available at the market I used that instead. Feel free to sub the frozen corn when fresh is not available.
Red Bell Pepper & Sweet Corn Saute
Ingredients:
- 1&1/2 tsp butter
- 1/2 cup onion chopped small
- 1 red bell pepper chopped small
- 2 garlic cloves, smashed to a pulp
- 3 ears fresh sweet corn, husked and kernels removed from cob
- 1/4 tsp freshly ground black pepper
- 1 tsp low-sodium soy sauce
Instructions:
- In a large non-stick skillet over medium-high heat melt the butter. Add the onion, red bell pepper and garlic and saute about 4 minutes. Add the corn and pepper and saute until the corn is cooked through and starting to soften.
- Remove from heat, add the soy sauce and stir to incorporate. Serve immediately.
Adapted from Bell Pepper and Corn Saute Cooking Light October 2013.
Sparks from the Kitchen 