Here are two side dishes I made tonight for dinner. Fresh and crisp, they combine the best ingredients of summer and the result is two tasty additions sure to complement just about any meat dish. Tonight, I served these with chicken baked in the oven with tomato sauce (see recipe below).
Fresh Corn With Peppers and Onions
To make this recipe you’ll need:
4 large ears of corn, cut off the cob
½ large red bell pepper, diced
½ large white or red onion, diced
1 TB butter or olive oil
½ teaspoon garlic powder
½ teaspoon black pepper
2 teaspoons kosher salt
1/2 cup fresh parsley, chopped
To make:
Melt butter or oil in a large skillet. Add corn, onion, and red pepper and stir. Add garlic powder, black pepper, and kosher salt and stir. Cook over medium to medium-high heat for 8-10 minutes until onions and peppers start to wilt.Remove from heat and add fresh parsley.
Tips: I highly recommend fresh corn for this dish. However, you may substitute canned corn but the consistency won’t be quite the same. I don’t like to use frozen corn with this dish but if you’d like you can give it a try. For canned corn, make sure you drain all the juice completely and let the corn dry before adding it to the pan or it will stew.
Zucchini With Mint
For this recipe you’ll need:
4 zucchini, cut into rounds
2 tsp. olive oil
½ tsp. kosher salt
½ tsp. dried mint
To make:
Heat olive oil in a large skillet. Add zucchini, salt, and dried mint and stir. Cook over medium heat for approximately 5 minutes, just until zucchini is softened a bit. These taste best hot and when they haven’t wilted too much—you don’t want them mushy.
Saucy Chicken-Delicious with these sides