Summer Corn Sauté

Summer Corn Sauté

Break up the mid-week dinner blahs with this pretty and colorful side dish. Pan to table in less than 15 minutes...another great "MPM Side Dish in a Flash!"
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 2 teaspoons olive oil
  • 2 ears corn on the cob cooked and shucked (or about 1 cup canned or frozen)
  • 1 red bell pepper cut into strips
  • 1 pint cherry tomatoes
  • 2 carrots peeled and chopped
  • 1/4 pound string beans trimmed
  • 2 tablespoons toasted pine nuts
  • 1 teaspoon chopped fresh parsley dill or marjoram
  • Lemon wedge

Instructions

  • Add olive oil to a large sauté pan; heat over medium-high setting until hot. Add beans, stirring to coat with oil.
  • Sauté for 3 to 4 minutes or until beans are just crisp-tender.
  • Stir in remaining vegetables and pine nuts.
  • Continue sautéing for an additional minute until tomatoes are heated through.
  • Remove pan from heat. Toss with chopped herbs and a few squeezes of lemon.

Notes

Make Ahead and Storage Tips: this dish may be made up to 1 day ahead; cover and refrigerate. Delicious served hot, chilled or at room temperature.
Think of this dish as your basic stir-fry. “Change it-up” depending on what’s available locally as well as which veggies you have leftover from the week.

 

2 Responses

  1. This summer salad looks so delicious. There's some fresh local corn still at the farmer's market to add to this wonderful salad.
  2. I love this colourful, fresh and tasty side dish, Linda! It's so appealing! I like the addition of the pine nuts too. Sharing!