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.


  • 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.


4 to 6 servings