Summer Sauté with Corn

This vaguely titled recipe came to be when I was trying to come up with a new way to eat corn. Treating corn as you would any other grain (pasta, quiona, rice, couscous, etc.) allows you to be really creative, and you can incorporate whatever you think looks good at the farmers market. I’ve used fresh green beans, tomatoes and sausage one night and then another night I was inspired by this New York Times recipe which called for greens, red pepper, scallions and bacon. Both were great and really quick. The key, of course, is using fresh ingredients that are in season.

Summer Saute the NY Times way

Summer Saute with Corn the NY Times way

1 TB. olive oil
1 lb. of Italian sausage, crumbled
1 shallot, minced
4 ears of corn, kernels cut off the cob
1/2 lb. green beans, trimmed and cut in half
1 large tomato, chopped

Heat olive oil in a large skillet over medium-high heat. When hot, add sausage and cook until no longer pink. Remove sausage from skillet.

In the same skillet sauté the shallot for 1-2 minutes. Add corn and green beans and sauté for another 3-4 minutes. Add tomatoes and sausage and toss carefully. Season with salt and pepper.