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Epicurious

Summer Vegetable Saute

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

  1. 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
TagsCornVegetableGreen BeanBean and LegumeSideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerSauteSummerCookbooks
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