Sweet Corn and Garden Vegetable Sauté

Here’s a lovely alternative to corn on the cob. Here the corn kernels are stripped from the cob and sautéed alongside garden vegetables. A bit of sugar and vinegar adds a delightful balance of sweet and sour flavors. This is a perfect side dish for seafood such as shrimp, salmon, and best of all rockfish. Serves 4.


2 ears corn
1 tablespoon olive oil
1 teaspoon finely chopped shallots ½ cup chopped red peppers
1/2 cup chopped red peppers
1/2 teaspoon (or to taste) seeded, finely chopped jalapeño peppers
pinch of cumin seeds or ground cumin
1/2 teaspoon sugar
2 tablespoons white wine vinegar
1 cup cherry tomatoes, halved
salt to taste
Freshly ground black pepper

  1. Shuck the corn and break each cob in half. Stand each half up on a cutting board and cut strips of kernels from the cob.
  2. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not brown.
  3. Add the peppers, corn kernels and jalapeño pepper, and cook for 1 minute.
  4. Add the cumin and sugar, and cook for 1 more minute.
  5. Add the vinegar and tomatoes and cook until the tomatoes are just warm, about 1 minute.
  6. Add the salt and pepper to taste.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

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