Another Quick and Easy Recipe Using Corn

It’s turning into Corn Week at The Delicious Truth. (Similar to Shark Week, but different.)

Seriously, I wanted to provide another quick and easy recipe using corn. For lunch yesterday—to go with our baked flounder filets (eight minutes at 350° in the toaster oven!)—I sautéed together fresh corn kernels, string beans and halved cherry tomatoes.

I know this dish sounds similar to the tomato, corn and arugula salad I discussed Wednesday, but it encapsulates how I approach cooking: employing basic techniques while using interchangeable ingredients.

Instead of string beans, I could have easily used broccoli or zucchini. Why string beans? Well, I had picked some the other day from my garden and they were in my refrigerator. I had no recipe in mind and my only plan was to use whatever I had.

To start—while the flounder was cooking—I heated some olive oil in a sauté pan. I cut kernels off an ear of corn and began halving string beans into bite-size pieces. However, before I could finish, the oil was hot, so I put the corn and the prepped string beans into the pan.

While that cooked, I finished cutting the string beans and added those to the pan. I stirred occasionally, and when the string beans started to soften (five minutes), I added the halved cherry tomatoes. I let the mixture cook for about three minutes, until the tomatoes just started to soften. I added lemon juice, parsley, fresh ground pepper and unrefined sea salt for more flavor and nutrition.

Along with the flounder, the vegetables comprised a delicious lunch that took less than 15 minutes to prepare and cost about $6.50 per person.

I hope that helps debunk the myth that cooking healthy is time-consuming and expensive, an issue I'll address next week.