Savory Stove-Top Corn and Vegetable Medley

Ingredients

- 2 cups fresh corn kernels (about 3-4 ears of corn)
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large shallot, finely chopped
- 1/4 cup fresh basil leaves, julienned
- 1 medium red bell pepper, diced
- 1/4 cup pine nuts
- 1 large tomato, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup marinated artichoke hearts, coarsely chopped
- 1 jalapeño, deseeded and finely chopped
- 1 cup sliced shiitake mushrooms
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper

Instructions

1. Preparation
- Begin by preparing all ingredients. Dice the red bell pepper, tomato, and jalapeño. Halve the cherry tomatoes and chop the artichoke hearts and shallot. Slice the shiitake mushrooms and julienne the basil leaves.

2. Toasting Pine Nuts
- In a dry skillet over medium heat, add the pine nuts. Toast them for about 3 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the skillet and set aside.

3. Cooking the Vegetables
- In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the chopped shallot, red bell pepper, jalapeño, and shiitake mushrooms. Sauté for about 5 minutes until the vegetables begin to soften.

4. Adding Tomatoes and Corn
- Add the diced tomato, halved cherry tomatoes, and corn kernels to the skillet. Season with kosher salt, ground black pepper, chili powder, and cayenne pepper. Cook for another 5-7 minutes until the corn is cooked through but still crisp.

5. Incorporating Artichoke Hearts
- Stir in the artichoke hearts and toasted pine nuts. Cook for an additional 3 minutes to warm the artichokes.

6. Finishing Touches
- Reduce the heat to low and add the remaining tablespoon of olive oil. Stir in the parmesan cheese until evenly distributed. Cook for 1 more minute. Turn off the heat and mix in the basil leaves.

7. Serve
- Serve warm as a delicious main lunch dish or a side. Garnish with additional Parmesan cheese and fresh basil if desired.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT20M
20 minutes

Total Time

- PT35M
35 minutes

Type of Dish

Lunch

Keywords

- savory corn medley
- vegetable medley lunch
- corn and tomato skillet
- basil parmesan dish
- corn shiitake sauté
- spicy vegetable dish
- colorful vegetable medley
- artichoke corn salad
- healthy lunch recipe
- basil corn recipe

Recipe Yield

Feeds 4 adults

Calories

Total calories: 920

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