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.
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
- Heat the oil in a large nonstick skillet over medium heat until hot.
- 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.
- Remove from the heat and stir in the butter, salt, and pepper, stirring until the butter melts.
- Stir in the arugula and serve.
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