An extremely quick and easy summer side dish, using fresh corn cut from a cob!
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Ingredients
- 4 ears fresh yellow corn about 3 cups (more/less as needed, I use 2 ears)
- 1 cup bell pepper thinly sliced, optional (I don't use)
- 1 cup red onion vertically sliced
- 2 tablespoons fresh chives chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- salt & pepper optional, my addition
Ingredients
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Instructions
- Heat a large cast-iron skillet over medium-high.
- Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender.
- Transfer corn mixture to a large bowl. Stir in chives, vinegar, and oil. (I also lightly season with salt and pepper).
- Serve and enjoy!
Recipe Notes
Stacy's Notes: I found this in a Cooking Light email in the summer of 2017. I tried it (without the bell pepper) with two ears of fresh corn, just cut straight off the cob with my big knife. It's a really tasty, and quick and easy side dish for us. I do add a bit of salt and pepper (I found it odd that the recipe did not call for any). Best served warm!
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