Sautéed Pepper & Corn Skillet

Summer markets overflow with sweet corn and jewel-toned peppers, and this skillet captures that peak-season bounty in one pan. Sautéed with garlic, cherry tomatoes, and a crumble of feta, it turns simple produce into a bright weeknight dinner.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 285 cal
• 9g protein
• 28g carbs
• 17g fat
• 6g fiber

Every recipe here is free to read.

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
• 1/2 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
• 1 tbsp fresh lemon juice

Instructions

1. 1Heat a large 12-inch cast-iron or heavy skillet over medium-high heat until a drop of water sizzles on contact. Drizzle in the olive oil and swirl to coat the pan evenly.
2. 2Add the sliced red onion and cook, stirring occasionally, until it softens and turns translucent with lightly golden edges, about 3 to 4 minutes.
3. 3Toss in the minced garlic and red pepper flakes; stir constantly for 30 to 45 seconds until fragrant but not browned.
4. 4Add the sliced bell peppers in an even layer. Let them sit undisturbed for 2 minutes to develop a light char, then stir and continue sautéing until they are tender-crisp and brightly colored, about 5 to 6 minutes total.
5. 5Scatter the fresh corn kernels over the peppers. Cook, stirring every minute or so, until the corn brightens and picks up a few toasted spots, about 4 minutes.
6. 6Fold in the halved cherry tomatoes and season everything with the kosher salt and black pepper. Cook just until the tomatoes begin to soften and release a little juice, 2 to 3 minutes—do not let them collapse completely.
7. 7Remove the skillet from the heat. Squeeze the fresh lemon juice over the top and scatter the torn basil leaves throughout, gently folding so the herbs wilt slightly from residual heat.
8. 8Crumble the feta cheese evenly across the skillet. Let it sit for 1 minute so the cheese softens slightly against the warm vegetables.
9. 9Taste and adjust seasoning if needed. Serve straight from the skillet while still hot, scooping generous portions that include peppers, corn, tomatoes, and feta in every bite.