Prep time 20mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the Quick-Pickled Onions:
ingredients
- 1/2 medium onion, thinly sliced
- 2 tablespoons white wine vinegar
- 1/4 teaspoon ground turmeric
- Kosher salt, to taste
For the Skillet:
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 ears fresh corn, kernels removed
- 2 medium yellow summer squash, diced
- 1 medium yellow or orange bell pepper, diced
- Kosher salt
- 1 cup cherry tomatoes, halved
- Basil, mint, cilantro and/or chives, for garnish
- Flaky sea salt, for garnish
For the Quick-Pickled Onions:
Method
Step 1
In a medium bowl, combine onions, vinegar and turmeric. Season with salt. Set aside.
For the Skillet:
Step 1
Heat oil in a large skillet over medium heat.
Step 2
Add corn, summer squash and peppers. Season with salt. Cook, stirring frequently, until vegetables are tender, about 5 minutes. You still want vegetables to have a little bite.
Step 3
Add tomatoes and cook for another few minutes until warmed through. Top with pickled onions, herbs, a drizzle of olive oil and flaky salt before serving.