Pan Roasted Corn, Sweet Peppers, and Arugula

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:

    Side Dish


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.