Corn, Red Bell Pepper & Mushroom Sauté

Spring always sparks my craving for fresh vegetables and this dish gives me a wonderful way to use them. It appeals to my favorite food buzzwords—quick, delicious and versatile.

You can toss in whatever chopped fresh vegetables you have on hand but this combination of fresh corn, red bell pepper, onions and mushrooms is a palate pleaser.

The balsamic vinegar and cream combine to create a sauce that is rich and flavorful. I serve it on a bed of whole wheat couscous as a meatless main course but it also makes a hearty side dish.  

The mushrooms are sautéed separately so they’ll brown and crisp slightly. They’ll end up soft and mushy if you cook them in a pan crowded with the other vegetables. Fresh herbs—I like thyme—have more flavor but dried herbs will work, too. Remember to use about one-third less of dried herbs. They’re concentrated in flavor so you won’t need as much.

Corn, Red Bell Pepper & Mushroom Sauté

Serves 4-6

2 tablespoons olive oil

8 ounces sliced mushrooms

4 cloves garlic, minced

2 tablespoons fresh thyme

1 large onion, diced

1 medium red bell pepper, diced

4 ears corn, about 2 cups

2 tablespoons balsamic vinegar

½ cup heavy cream

Feta cheese, for sprinkling (optional)

Heat oil in a large sauté pan over medium high heat. Add mushrooms and cook, stirring occasionally, until mushrooms soften and brown.  Remove mushrooms from pan and set aside.

Return pan to heat and add garlic, thyme, onion and red bell pepper. Cook, stirring occasionally until onions and pepper soften, about 2 minutes. Stir in the corn and cook an additional 2-3 minutes, until corn is heated through.  

Return the mushrooms to the pan and stir in the vinegar. Once the vinegar has evaporated, stir in the heavy cream and cook until the sauce thickens and the vegetables are evenly coated.

Sprinkle with feta cheese and serve.