She Strengthens

Summer Harvest Side Dish

When the weather warms up, fresh summer vegetables take center stage. This simple yet flavorful recipe celebrates the sweetness of corn, bell pepper, and zucchini, perfect for a quick and delicious side dish.

Prep in a Flash

With a total cooking time of just 30 minutes, this easy recipe yields 4 to 6 servings. The best part? It’s incredibly easy to make, even for a novice cook.

Savory Saute

Heat 2 tablespoons of olive oil in a large frying pan over medium heat until shimmering. Add 1 medium red bell pepper, cored and diced, along with 1/2 medium yellow onion, diced, and 1 medium garlic clove, finely chopped. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.

Corn Kernels Galore

While the bell pepper mixture cooks, remove the corn kernels from 2 ears of white or yellow corn. Place a large container on a damp towel, and use a paper towel to catch the kernels as you slice them off the cob with a paring knife.

Zucchini Adds Crunch

Increase the heat to medium-high, then add 2 medium zucchinis, diced, to the pan. Season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.

Finishing Touches

Add the corn kernels to the pan, stirring to combine, and cook until just warmed through, about 2 minutes. Turn off the heat, then stir in 2 tablespoons of thinly sliced fresh basil leaves and 1 teaspoon of freshly squeezed lemon juice. Taste and season with salt, pepper, and additional lemon juice as needed.

Serve and Enjoy

This summer harvest side dish pairs perfectly with grilled fish or steak, accompanied by a refreshing summer cocktail.