SWEET CORN AND TOMATO SAUTE
Fresh corn must be in season somewhere in the world, because it’s on sale at Lucky’s Market 2$/5 shucked ears or 1$/5 unshucked ears. Vine-ripened tomatoes were 88 cents/lb. So of course we were all in!
Serves 3 main dish or 6 sides
5 ears fresh sweet corn on the cob – shuck, place in pot of water, bring to boil, cover, turn heat off and let set 9 minutes or till done to your liking – when cool enough to handle cut from cob by standing each ear on its base and cutting with large sturdy knife downward between corn and cob
1-2 T. extra virgin olive oil
1 jumbo green pepper, cored and cut into bite size chunks
1 jumbo sweet onion, peeled and cut into bite size pieces
1 t. pink Himalayan salt
fresh grind black pepper
1 T. jarred chopped garlic
5 vine-ripened tomatoes, cored and cut into wedges
In extra-large skillet, over medium heat, melt olive oil.
Add green pepper, onion and salt. Saute till tender, stirring often.
Add corn removed from the cob, fresh grind pepper to taste and garlic. Toss to evenly distribute. Cook till tender.
Add tomato wedges. Toss to distribute.
Salt to taste and turn heat off without cooking the tomatoes. The heat from the other ingredients will warm them sufficiently. We want the quality of nearly raw on the juicy ripe tomatoes.
When ready, pack into covered lunch containers and refrigerate. Or if serving at home, plate it up and eat.
Notes: Keeping it simple with fresh ingredients. I could eat this everyday.
For years I cut the tops and the bottoms off of tomatoes, then cut the pieces from both that were usable minus the stem parts. Now I core them first. It saves time and product. So easy.
LOCAL UNION 141 