(2 votes, average: 3.50 out of 5)
Loading ...This is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and squash.
1 tablespoon extra virgin olive oil
1 onion, finely diced
1 red bell pepper, diced
2 cups summer squash, diced
2 ears corn, husked and kernels removed
sea salt and freshly ground pepper
1/4 cup vegetable stock
1 tablespoon butter
1/4 cup chives, minced
Heat olive oil over medium heat and add onion and pepper. Sauté for 5 minutes and add corn and squash. Sprinkle with salt and pepper and continue to cook for 5-8 minutes, until vegetables are crisp-tender. Pour in stock and cook another 2 minutes, until vegetables are tender but not mushy.
Remove from heat and toss with butter and chives.
Serves 4
