Roasted Corn Medley
from the kitchen of Terri Burnett
2 cups of fresh sweet corn
(leftover corn is perfect, leftover grilled corn~YUM)
2 Tblsp. butter
1-2 cloves garlic, crushed
½ cup diced sweet or red onion
1 cup diced red bell pepper
1 cup diced zucchini
1 cup diced yellow squash
Sea salt and pepper to taste
A sprinkle of thyme and parsley
2 tsp. brown sugar
Grape tomatoes, cut in ½ (optional)
Cut 2 cups sweet corn from the cob, ~resist the temptation to scrape the cob this time.
Prep other veggies ahead of time so you can stay close to the stove once you begin to cook.
Heat 2 Tblsp. butter in a skillet, add corn, sauté over med-high heat until golden.
Pour corn into serving dish and set aside.
Add a generous Tblsp. of olive oil to skillet.
Add garlic, onions and red pepper.
When edges begin to brown, stir in zucchini and yellow squash.
Continue to sauté until squash is tender.
Return corn to skillet, stir and heat through.
Sprinkle with thyme, parsley, sea salt and pepper to taste.
Stir in 2 tsp. of brown sugar.
~I like to add a squeeze of fresh lime juice or a splash of balsalmic vinegar.
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