Corn, Squash and Pepper Sauté
This is a flexible formula for combining veggies - anything fresh and somewhat compatible will be delicious. This would also make a great topping for chicken, fish or steak tacos, or even quesadillas (leaving off the goat cheese).
- 2 tablespoons olive oil
- 1/4 red onion, sliced
- 2 small yellow squash, sliced
- 1 green bell pepper, sliced
- 1/2 jalapeno pepper, sliced (seeds and veins removed for a milder dish)
- 2 ears corn, kernels sliced from the cobs
- 2 scallions, sliced
- 1 tablespoon chopped fresh oregano (or other soft herb)
- 1 teaspoon fresh lime juice, or to taste
- 3 tablespoons crumbled fresh goat cheese (optional)
1. In a large skillet over medium-high heat, warm the oil. Add the onion and saute for 2 minutes. Add the squash, pepper and jalapeno and saute until the vegetables begin to soften, 6 minutes.
2. Add the corn, scallions, oregano and a pinch of salt and saute for 2 more minutes. Season with lime juice and serve hot or warm, topped with goat cheese if desired.
- Find out more about this recipe on Mom Appetit's blog.