Sautéed Sweet Corn and Red Peppers
Natural Foods Chef, Author, TV host, and former Top Chef Contestant
Andrea Beaman made this summery vegetable side dish at a Beard House workshop.
4 to 6 servings
- 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.