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Pan Roasted Corn, Sweet Peppers, and Arugula

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.


Yield:

4 Servings


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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

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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