Featured Produce: Sweet Corn

Sweet corn is great both on and of the cob. I made a quick skillet last Wednesday after market with fresh peppers, onions, summer squash, green beans, sweet corn, and cherry tomatoes that was pretty amazing. All of the produce from fresh from my market basket and the whole thing came together in less than 20 minutes, a win-win after a hot and steamy afternoon at the market. It was a loose adaptation of a succotash, with green beans instead of lima beans. It's quick meals like these that remind me that cooking with fresh, local produce doesn't need to be a time consuming three-course ordeal. That eating local, even on a tight budget and busy schedule is possible. 

Summer Sweet Cork Skillet

Ingredients:

• Half of an onion (diced)
• 1 bell pepper (diced)
• 1 medium summer squash (cubed)
• 3/4 cup of green beans (chopped)
• 2 ears sweet corn
• Half of a pint of cherry tomatoes
• Fresh herbs (I used thyme, but basil, summer savory, tarragon, or even cilantro would be great)
• Half of a hot pepper (optional)
• Salt and fresh ground pepper
• Olive or canola oil 

Recipe courtesy of Reanna Putnam, your Community Farmers Market manager. 

Directions:

1. Add approximately 1-2 TBS oil to a hot pan over medium heat, then add onion and a sprinkle of salt and let soften for 2-4 minutes while you finish dicing your bell pepper and summer squash. The smaller the cuts of squash, the quicker it will cook, so aim for small, quarter inch cubes. Trim the green beans into half inch pieces. 
2. Add bell pepper, summer squash, and green beans to the pan and cook down for 3-5 minutes until the squash and green beans start to soften.
3. Add in sweet corn, halved cherry tomatoes and hot pepper if using. Stir to incorporate and let cook for an additional 5-10 minutes until the tomatoes have broken down and the corn is cooked through.
4. Remove from heat, stir in fresh herbs, salt to taste, and liberally apply fresh ground pepper. Reserve a quarter of the herbs as a garnish.