We here in NH are enjoying a lovely fourth of July weekend! The best day of the long weekend was definitely the 4th itself in my little hamlet. Not too hot, lots of sun and a great breeze to keep the bugs away.
I had a couple of ears of corn leftover along with some broccoli in the fridge. I also had some chopped up onion leftover from the BBQ. We had hot dogs, burgers, corn on the cob and potato salad for our meal. Last night I burned up some ribeye steaks and wanted to use up a few things. This is a quick side and it was very tasty. I don’t know if I have ever put the two together before but I like. I also had a leftover lime from my pomegranate martini’s so I squeezed that in.
sauteed broccoli and corn
a quick side that is a little sweet with a pinch of heat. Plus a great way to use up leftover corn on the cob, if you have any.
Ingredients
- 2-3 ears corn on the cob corn sliced off
- 1 small broccoli chopped
- ¼ small onion diced
- 2 tablespoons olive oil
- 1 dash sriracha optional - red pepper flakes
- 1 lime or lemon sqeezed
- Kosher salt and black pepper
Instructions
- In a large sauté pan, heat the olive oil and add the onions, cook till translucent but not browned, about 5 minutes. Add the chopped broccoli and sauté for 5-7 minutes, until the broccoli starts to soften. Add the corn and sauté for a few more minutes and a dash of hot sauce or spices and then squeeze in the lime or lemon and serve.
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