Sautéed Pepper & Corn Skillet

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 3 tbsp olive oil
• 3 large bell peppers (mixed red, yellow, orange), sliced
• 3 cups fresh corn kernels
• 1 medium red onion, thinly sliced
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 4 oz feta cheese, crumbled
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp lemon juice
• 2 cups cooked quinoa or crusty bread for serving

Instructions

1. 1Heat a large 12-inch skillet over medium-high heat and add the olive oil until it shimmers. Add the sliced red onion and cook, stirring often, until it softens and turns translucent with lightly golden edges, about 4 minutes.
2. 2Scatter in the sliced bell peppers and continue sautéing, tossing frequently, until the peppers soften slightly but still hold bright color and a bit of crunch, 5 to 6 minutes.
3. 3Stir in the fresh corn kernels and minced garlic. Cook until the corn brightens and the garlic becomes fragrant without browning, about 2 to 3 minutes.
4. 4Add the halved cherry tomatoes, kosher salt, black pepper, and red pepper flakes. Toss gently and cook just until the tomatoes warm through and begin to release a little juice, 2 to 3 minutes more.
5. 5Remove the skillet from the heat. Squeeze the lemon juice over the vegetables and fold in most of the torn basil leaves, reserving a handful for garnish.
6. 6Taste and adjust seasoning if needed. Crumble the feta evenly over the top so it softens slightly from the residual heat.
7. 7Spoon the skillet mixture over warm quinoa or serve alongside toasted crusty bread to soak up the light pan juices.
8. 8Finish each plate with the remaining fresh basil and an extra drizzle of good olive oil if desired. Serve immediately while the peppers and corn are still vibrant.