Corn and Summer Vegetable Saute

We're back from vacation and boy, do we have a lot of great things lined up to share this week! First is a tasty side dish from the wayback machine: June 2007's Cooking Light, and a recipe called Corn and Summer Vegetable Saute. I was going through a backlog of ripped out magazine pages this week and the accompanying picture looked so delicious, I couldn't resist.

This one has some high-maintenance ingredients, but it's pretty simple in preparation and definitely worth the effort. The most difficult part for me was cutting the kernels off of the raw ears of corn. Those kernels were flying everywhere! I suppose you could substitute thawed frozen pre-cut kernels, but I'm not sure what impact that would have on taste. As it was, for a little bit of effort spent chasing corn around the kitchen, we got a nice crisp texture.

The recipe itself is pretty simple; just dice up all the ingredients and saute them at different intervals with a little canola oil and some spices. We didn't have any fresh cilantro handy, so we used the dried stuff instead. I'd approximate 10 minutes on the prep work and 16 minutes of cook time.

This dish would make a fantastic side dish for a weekend barbeque, and, packed in small containers, packs a punch of protein for a workday snack. We're definitely adding this one to our repertoire!

Tomorrow, we'll show you the finished product served alongside a Turkish style meatball sandwich. See you then!