Pan Roasted Corn, Sweet Peppers, and Arugula
By Marge Perry & David Bonom
Pan roasting the corn intensifies its flavors and natural sugars. Cook all the vegetables just until they are more brightly colored and crisp-tender—that’s when their flavors will peak.
- Cuisine: American
- Course: Side Dish
INGREDIENTS
- baby arugula
- Extra Virgin Olive Oil
- fresh corn kernels
- fresh thyme
- garlic cloves
- Green onions
- ground black pepper
- Orange bell pepper
- red bell pepper
- Salt
- unsalted butter
DIRECTIONS
- Heat the oil in a large nonstick skillet over medium heat until hot.
- Add the corn and cook until bright yellow, 2-3 minutes. Stir in the garlic and thyme and cook 2 minutes. Add the bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the green onions and cook 1 minute.
- Remove from the heat and stir in the butter, salt, and pepper, stirring until the butter melts.
- Stir in the arugula and serve.
