“Corn and Green Bean Skillet Saute”

Looking for a different side dish with a new twist? One with tons of flavor and fresh ingredients. A quick and delicious side made of ingredients you probably already have in your refrigerator, freezer or pantry. My Corn and Green Bean Skillet Saute is a mix of vegetables sure to please. Tender green beans and sweet whole kernel corn combined with red bell pepper, onion, garlic, other seasonings make this dish irresistible especially Sunny Paris Seasoning by Penzeys or The Spice House. Also, use this seasoning on and in everything you cook for an added pop of flavor. This spice blend will become a necessity in your kitchen.

Corn and Green Bean Skillet Saute

First, I decided to use frozen corn and green beans in this saute because I didn’t want to go to the market. It was a rainy day and very yucky outside the day I created this recipe. Second, I used green beans because my husband and I are not huge fans of lima beans. My Mom always used lima’s in a dish something like this and I would hardly eat it. So I got to thinking what if I used green beans instead. Sheer magic was created.

Corn and Green Bean Skillet Saute

Start this recipe by cooking corn and beans according to package directions. Fresh corn and beans can be used when in season. Next, melt butter in a large skillet, adding in onion and garlic and cooking until translucent. Add in corn and green beans along the rest of the seasonings. Call this dish pure splendor served with your favorite meat or fish. Add a bit of chopped avocado at the end for some healthy creamy bites. Now that’s a tasty dish. This dish can be made ahead and warmed when ready to serve. And don’t forget to order up Sunny Paris. Enjoy!

Corn and Green Bean Skillet Saute

Corn and Green Bean Skillet Sauté

1 – 12 oz. package frozen corn

1 – 12 oz. package frozen cut green beans

5 T. unsalted butter

1 medium yellow onion, chopped

1 red bell pepper, seeded and chopped

3 t. Sunny Paris seasoning or to taste

2 T. rough chopped cilantro or basil

Kosher salt and black pepper to taste

Prepare corn and green beans according to package directions and set aside for use in recipe later.

Meanwhile, melt butter over medium heat and add in onion and red pepper. Cook until onion is translucent and peppers are soft, about 5 to 7 minutes.

Stir in corn, green beans, cilantro, Sunny Paris, salt and pepper to taste, cooking for 10 minutes or until desired tenderness of beans is achieved. Sprinkle in chopped cilantro and adjust seasonings if needed. Serve hot.

Makes 6 servings.