It was such a great recipe for summer -- it highlights the veggies at their best, barely cooked and so fresh. We used corn that Zach bought that day at a farmer's market and the farmer said it was picked that morning. Unless you're lucky enough to grow corn in your backyard it can't get much fresher than that! It was delicious and quick. The leftovers made a satisfying lunch. I'm already envisioning a mexican version -- swapping in black beans and spices like cumin, paprika and fresh cilantro. I did make a few changes -- I switched out cannellini beans for the butter beans, throw in some peppers, use an extra ear of corn, used all yellow summer squash and to double up on the seasoning since I had added in the extra veggies.
slightly adapted from Sweet Flours
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
5 ears sweet corn, cut off the cob
2 large yellow summer squash
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 can (15 oz.) canellini beans, drained
1 pint cherry or grape tomatoes, halved
1/4 cup chopped basil
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the onion, corn, squash, salt and pepper to the pan. Saute until tender, 5-7 minutes.
- Add the beans and cook until heated through, 2-3 minutes more.
- Remove pan from heat and stir in the tomatoes and basil.
- Serve and enjoy!
Check out these links to see what other fantastic recipes were posted today in the Secret Recipe Club!