I love quick side dishes so when we saw Corn Saute from Melissa D’Arabian we wanted to give it a try. The recipe does call for red peppers but because the green are half the price we opted for those. I do agree the red would add some much needed color to the completed dish.
Today I thought I’d teach my Little Chefs how to cut in a line. The green pepper was cut in long strips. I showed them how to line up the strips and then cut cross wise. This not only cuts the peppers quicker, but it also SHOULD create more uniform sizes. Depending on the ability of the Little Chef depended on how many strips they could put together to successfully cut cross wise.
The peppers and onions were added at a hot sauce pan with olive oil until soft. The zucchini and corn was added in last along with salt and pepper. We used frozen sweet corn because that is always available in the freezer section. Green peppers can easily be diced and frozen in the summer to use all winter long.
Besides needing more color to the dish it was a different alternative that could use summer ingredients from your garden. It was quick to make which means it kept the attention of my Little Chefs.
Source: Melissa d’Arabian
1/2 yellow onion, chopped
1 red bell pepper, diced
1 Tablespoon olive oil
1 zucchini, cubed
Kosher salt and freshly ground black pepper
2 ears fresh corn, shucked, or 1 cup frozen corn, thawed
Cook the peppers and onions in olive oil in a large saute pan over medium heat until soft. Add the zucchini and season with salt and pepper. Meanwhile, lightly char the corn on a gas burner, using tongs to turn, 2 minutes. Let cool, and then cut the kernels off the cob. Add the corn kernels to the pan and cook the whole mixture 5 more minutes. Serve.