Our recipe for Local Corn, Pepper, Tomato Sauté can be made any time of year. There are few other ingredients, making this a quick and easy side, topping, or even salsa.
Serving Size: 1/2 cup, Makes 4 servings
2 teaspoons olive oil 2 tablespoons Spanish onion 1/2 cup local tomatoes, seeded, diced 1/8 teaspoon salt 1/2 teaspoons ground black pepper 3/4 cup local corn kernels 1/2 cup diced red bell pepper 2 teaspoons chopped tarragon
Heat oil in a large skillet over low heat. Add onion and cook until transparent but not brown, about 5 minutes.
Raise the heat to medium and add tomatoes, salt, pepper, and corn. Cook for 1 to 2 minutes.
Add bell pepper and cook another 2 minutes, or until tender.
Transfer to a serving bowl and stir in fresh chopped tarragon. Enjoy hot or cold.
Chef's Note: Grill, boil or steam corn cobs, and then cut off the kernels.
Nutrition info per 1/2 cup serving: 75 calories, 3 gm fat, 0 gm saturated fat, 60 mg sodium, 12 gm carbohydrate, 4 gm sugar, 2 gm fiber, 2 gm protein
Originally posted on Flik: https://www.flik-usa.com/blog/corn-pepper-tomato-saute