Photo by Eileen Miller


  • Corn kernels 
from 2 ears of corn
  • 1/4 cup water

  • 1/2 red pepper, chopped
  • 1 tablespoon chopped cilantro

  • Salt to taste


Sautéed Sweet Corn and Red Peppers

Andrea Beaman

Natural Foods Chef, Author, TV host, and former Top Chef Contestant

Andrea Beaman made this summery vegetable side dish at a Beard House workshop.

Yield: 4 to 6 servings


Combine the corn kernels and water in a large sauté pan. Bring to a boil, reduce the flame to medium, and cook 3 to 5 minutes.

Add the red pepper and cilantro. Season with salt and cook for another 2 to 3 minutes.