Summer Vegetable Saute

Name: Summer Vegetable Saute
Yield: serves 4 as a side dish
Ingredients: 1 tablespoon unsalted butter; 1/2 medium yellow onion, diced; 2 ears fresh yellow corn, kernels removed (about 1 1/3 cups corn); 8 ounces green beans, cut into 3/4-inch pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon garlic powder

December 22, 2011

WASHINGTON STATE CORN appears in markets in July and doesn’t stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.

Recipe information

Yield
serves 4 as a side dish

Ingredients

1 tablespoon unsalted butter

1/2 medium yellow onion, diced

2 ears fresh yellow corn, kernels removed (about 1 1/3 cups corn)

8 ounces green beans, cut into 3/4-inch pieces

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

Preparation

Step 1
In a medium skillet over medium heat, melt the butter. Add the onion and sauté for 4 minutes, stirring occasionally, until browned. Stir in the corn and cook for 2 minutes. Add the beans, salt, pepper, and garlic powder. Cook for 3 minutes, stirring occasionally, and remove from the heat.
Step 2
Add 1 tablespoon water to the skillet and cover. Let the vegetables sit, covered, off the heat for 5 to 10 minutes before serving.

Pure Flavor

TagsCorn Vegetable Green Bean Bean and Legume Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer Saute Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes