I promised I would show you what I did with all that farm stand goodness and here it is:
Corn with black beans! Okay, I’ll admit that I did mess this up because I wasn’t paying attention and sauteed the bell pepper with the onion. Oops! It still tasted great, but I USUALLY add the bell pepper the last few minutes of cooking so that it stays vibrant. I do have an “official” hot corn salad that I LOVE and which I’ll post at a later date, but I also like to change it up and make it really simple sometimes like I did here. Let’s face it, I just needed dinner to be FAST so I harnessed the power of leftovers and quick-cooking vegetables to make it happen.
The general idea is to saute a sweet onion and garlic in olive oil. Add freshly shucked corn and the juice of a lime. Cook on low for 10 minutes, mixing occasionally, and add a diced bell pepper if you like. (Red, green, or whatever color you have handy.) Cook for a few more minutes until the corn is tender to your taste. Mix in a diced tomato or two if you like. I love this kind of dish because you can add whatever you are the mood for, have on hand, or just plain works for you and/or your family. A bit of salt, a bit of pepper if you like and you’re good to go. Here I topped it with some leftover black beans from two nights before, a dollop of sour cream, and mixed it together before serving. Corn = summer.
Sticking with my need dinner FAST theme, I seared my squash in a splash of olive oil and a couple of minced garlic cloves while my corn was cooking. Then I sprinkled on a pinch or two of salt and big pinch of dried herbs (pick your favorite).
I served my farm stand bounty with the other half of my roast chicken from dinner the night before. Including prep time… fifteen minutes and dinner was done.