For the Quick-Pickled Onions:

• 1/ 2 medium onion, thinly sliced
• 2 tablespoons white wine vinegar
• 1/ 4 teaspoon ground turmeric
• Kosher salt, to taste

For the Skillet:

• 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:

Method

• 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.