Pan Roasted Corn, Sweet Peppers, and Arugula

Pan roasting the corn intensifies its flavors and natural sugars. Cook all the vegetables just until they are more brightly colored and crisp-tender—that’s when their flavors will peak.

Servings: 4


  • 2 tablespoons extra virgin olive oil
  • 3 cups fresh corn kernels, from 6 ears
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 6 green onions, chopped
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups baby arugula


  1. Heat the oil in a large nonstick skillet over medium heat until hot.
  2. Add the corn and cook until bright yellow, 2-3 minutes. Stir in the garlic and thyme and cook 2 minutes. Add the bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the green onions and cook 1 minute.
  3. Remove from the heat and stir in the butter, salt, and pepper, stirring until the butter melts.
  4. Stir in the arugula and serve.