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!"
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.