It's almost that time of year again. That time when I feel that mounting pressure to MAKE ALL THE SEASONAL PRODUCE hashtag givemeallthefarmersmarkets. As much as I love this time of year, I also can resent it as I want so badly to squeeze in mounds of recipes while ingredients are at their peak but the reality is with two young kids it can be hard to accomplish this. I mean, I could, but we'd never leave the house. I actually put my CSA box on hold as I just couldn't keep up with all the produce that needed to be cooked within days. Yeah, #firstworldproblems. I love summer corn, as does my husband, my daughter and now my son. I love to simply sautee sweet corn with some butter, paprika, salt and pepper and call it our side. This salad is a bit more impressive and I love the complimentary vegetables. In August, the addition of sliced cherry tomatoes is even better. This is truly a no recipe, throw it together kind of a dish, but here is the general idea.
~ 4 ears corn, kernels sliced off
1/2 onion, chopped
fist full of green beans, prepped and chopped
1 cup mushrooms, any kind you like, sliced
In a medium saute pan heat some olive oil and butter and cook the mushrooms until tender. Remove from pan with a spoon. Add onions and saute until golden. Add corn and and green beans and saute until tender. Season with salt, pepper, paprika and some italian seasoning if you feel like it. Stir in mushrooms.
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