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.

  • DISH TYPE
    Side Side Dish
  • SERVINGS
    4
  • OCCASIONS
    Everyday
  • PREPERATIONS
    One-Pot

Ingredients

  • 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

Cooking Directions

  • 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.

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