Sautéed Pepper & Corn Skillet

A bright one-pan skillet that leans on peak summer produce, letting mixed bell peppers and fresh corn kernels soften and sweeten together over high heat. Crumbled feta, torn basil, and a squeeze of lemon give the vegetables a tangy, Mediterranean-leaning finish for easy weeknight dinner.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 42g carbs
• 20g fat
• 7g fiber

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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
• 2 cups 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
• 4 cups cooked quinoa or crusty bread for serving

Instructions

1. 1Heat a large 12-inch skillet over medium-high heat and swirl in the olive oil until it shimmers. Add the sliced onion and cook, stirring occasionally, until it softens and turns translucent with lightly golden edges.
2. 2Scatter in the sliced bell peppers and continue sautéing, tossing every minute or so, until the peppers soften slightly yet stay crisp-tender and brightly colored.
3. 3Stir in the fresh corn kernels and minced garlic. Cook until the corn brightens and the garlic becomes fragrant without browning.
4. 4Add the halved cherry tomatoes along with the salt, black pepper, and red pepper flakes. Toss gently so the tomatoes warm through and just begin to release their juices.
5. 5Reduce the heat to medium-low and let everything mingle for a couple of minutes so the flavors marry and the skillet looks juicy but not soupy.
6. 6Remove the skillet from the heat. Squeeze the lemon juice over the top and fold in most of the torn basil leaves, reserving a handful for garnish.
7. 7Taste and adjust seasoning if needed. Sprinkle the crumbled feta evenly across the skillet so it softens slightly from the residual heat.
8. 8Serve immediately straight from the pan over warm quinoa or with thick slices of crusty bread to soak up the bright pan juices, finishing with the remaining basil.