As summer is racing to a close, it's time to savor some fleeting flavors: sweet corn and fresh tomatoes. This veggie dish can end up stuffed into a quesadilla, as a side accompanying grilled chicken or poured over a bed of rice.
1 tbsp olive oil
1 large red bell pepper - diced
2 ears of fresh sweet corn - kernels cut off cob
1 large onion - diced
4 cloves of garlic - peeled and minced
1 cup of fresh diced tomatoes
1/2 cup fresh spinach - chopped coarsely
1 tsp smoked paprika
1 tsp garlic powder
Salt / pepper to taste
1. Add olive oil to a large sauteé pan over medium heat.
2. Add the bell pepper, sweet corn, onion and garlic to the pan. Sautee until veggies are tender.
3. Season veggies with paprika, garlic powder, salt and pepper. Stir well.
4. Add tomatoes and spinach to the mixture and heat until the spinach wilts and the tomatoes are warm but not crushed. Serve immediately.
Written by Despi Ross - Indianapolis resident and author of local food blog, Figuring Out Food