Corn Sauté with Zucchini and Bell Pepper
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Corn Sauté with Zucchini and Bell Pepper
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- cooking spray
- 4 ears of corn husks removed
- 1 tbsp olive oil
- ½ zucchini finely diced
- 2 tbsp red onion finely diced
- 2 tbsp red bell pepper finely diced
- ¼ Jalapeño seeds & veins removed, finely diced
- Sea Salt and Freshly Cracked Pepper to taste
- 1 tbsp butter
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Instructions
- Heat a grill pan that's coated in cooking spray over medium-high heat.
- Place the corn in the pan and cook, flipping occasionally, for 10-12 minutes, or until the corn is charred a bit and cooked through.
- Remove from the stove and set aside to cool. Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.
- Heat the olive oil in a sauté pan over medium heat. Add the zucchini, red onion, bell pepper, and jalapeno to the pan. Cook, stirring often, for 2-3 minutes.
- Add the corn kernels and continue cooking, stirring occasionally, for 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Add the butter and stir until it coats the corn mixture.
- Remove from the heat and add some fresh cilantro and cotija cheese. Toss to coat and pour into a serving bowl.
- Serve immediately. Enjoy.
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