Sautéed Sweet Corn and Red Peppers

Method

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

• Corn kernels from 2 ears of corn
• 1/4 cup water
• 1/2 red pepper, chopped
• 1 tablespoon chopped cilantro
• Salt to taste

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.

Yield

4 to 6 servings