Mexican Corn and Bean Saute

By Dane Feldman

Photo by Dane Feldman.

Here in New Jersey, farmer’s market corn is everywhere. I’ve also been finding a ton of summer squash and have been growing more than our fair share of peppers. Sometimes, I have more than I know what to do with, so throwing it all together in a sauté pan is a great way to make a delicious side dish and use up some of the stockpiled veggies.

What you’ll need:
1 can black beans
4 Campari tomatoes
1/2 Vidalia onion
2 cups fresh corn
1 large summer squash
1/2 seeded fresh inferno pepper
1 tbsp chopped garlic

Chop the squash, pepper, tomatoes, and onion.

Pour some olive oil in a large sauté pan. Stir in the garlic and add the onion. Pour in a bit more oil if needed and stir with a large spoon. Cook the onions until they’ve softened then add peppers. Stir in the squash as let sauté for a few minutes.

Add in the corn, beans, and tomatoes. Stir with the large spoon occasionally. If the vegetables don’t appear to be generating enough liquid on their own, stir in 1/2 cup water or as much as is needed.

I served this as a side with Wednesday’s rosemary and lime chicken, but this dish goes with almost anything.