Fresh OFF-THE-COB Veggie Saute
The fresh corn in the market is so sweet this year, so we go with very little seasoning. Salt and pepper works. A simple, refreshing and satisfying dish for any meal – even breakfast!
Makes 11 cups
8 fresh ears sweet corn, shucked – place in pot of water, bring to boil, cover and let set for 9 minutes or till ready to use; remove kernels from cob and set aside
1/2 lb. baby carrots – boil in water till tender-crisp, drain, place in cold water to stop cooking process, then cut into strips from end to end (2-4 strips per carrot)
2 c. red grape tomatoes, cut in half from end to end
2 T. extra virgin olive oil
2 c. sliced celery, about 1/2 inch wide segments
1 t. pink Himalayan salt
1 jumbo sweet onion, peeled and cut into 1/2 inch dice
fresh grind black pepper to taste
Prep all veggies.
In large skillet, over low heat, melt olive oil.
Add celery and salt, then saute slowly till about halfway done.
Add onion and cook till translucent but not mush.
Add black pepper to taste. Turn heat off.
In extra-large bowl combine corn, carrots, tomatoes and celery/onion saute. Toss to evenly distribute. Salt and pepper to taste.
Pack into covered containers for lunches and refrigerate, or if serving for dinner reheat in large pot, or microwave individual portions.
Notes: When re-heating, do so after bringing veggies to room temperature, so you don’t overcook them. I aimed for nearly raw with this dish.