Pan Roasted Corn, Sweet Peppers, and Arugula

By Marge Perry & David Bonom
Pan roasting the corn intensifies its flavors and natural sugars. Cook all the vegetables just until they are more brightly colored and crisp-tender—that’s when their flavors will peak.
  • Cuisine: American
  • Course: Side Dish


  • baby arugula
  • Extra Virgin Olive Oil
  • fresh corn kernels
  • fresh thyme
  • garlic cloves
  • Green onions
  • ground black pepper
  • Orange bell pepper
  • red bell pepper
  • Salt
  • unsalted butter


  1. Heat the oil in a large nonstick skillet over medium heat until hot.
  2. Add the corn and cook until bright yellow, 2-3 minutes. Stir in the garlic and thyme and cook 2 minutes. Add the bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the green onions and cook 1 minute.
  3. Remove from the heat and stir in the butter, salt, and pepper, stirring until the butter melts.
  4. Stir in the arugula and serve.