Summer Vegetable Saute

Name: Summer Vegetable Saute
Yield: serves 4 as a side dish
Ingredients: 1 tablespoon unsalted butter; 1/2 medium yellow onion, diced; 2 ears fresh yellow corn, kernels removed (about 1 1/3 cups corn); 8 ounces green beans, cut into 3/4-inch pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon garlic powder

December 22, 2011

WASHINGTON STATE CORN appears in markets in July and doesn’t stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.

Recipe notes

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