Local Corn, Pepper, Tomato Saute

Last week, we confided that we can't get enough summer corn. We weren’t lying! You know what else we can’t get enough of? Tomatoes fresh off the vine and bell peppers too. If you’ve got a garden in your backyard or a farmer’s market in your neighborhood, chances are, you can find all three of these right now!

Our recipe for Local Corn, Pepper, Tomato Sauté can be made any time of year, but truly is best during the summer months. There are few other ingredients, making this a quick and easy side, topping, or even salsa. (Tip: Don’t forget the tarragon. It adds that extra oomph!) Local Corn, Pepper, Tomato Sauté is also low in calories, fat, and sodium, and is free of gluten and added sugars.

Local Corn, Pepper, Tomato Saute

Serving Size: 1/2 cup, Makes 4 servings

Ingredients

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

Instructions

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

For more summer recipes, try Roasted Garden Vegetable Sauce and Grilled Corn, Scallion Ragout.

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