Vegan Sautéed Corn

Celebrate the flavors of the season with this vegan-friendly recipe from Chicago-based chef Lisa Shaw of Lisa’s Boutique Catering. If fresh corn isn't available, Shaw says it’s ok to substitute a bag of frozen kernels.

Vegan Sautéed Corn

Yields: 4 to 6 servings

4 to 5 ears fresh corn, husks and silk removed3 Tbsp vegan butter2 Tbsp minced fresh garlic¾ cup thinly sliced red, yellow and/or orange bell peppers¼ cup thinly sliced shallots or red onion1 Tbsp fresh lime juice½ tsp smoked paprika ground black pepper, to tastesalt, to taste2 Tbsp chopped fresh parsley or basil leaves (optional)

Prepare large bowl of ice water with large amount of ice. Heat large covered saucepot of salted water to boiling over high heat; add corn and cook 3 minutes. With tongs, transfer corn to ice water to stop the cooking process. Allow corn to cool completely in water, then drain. Cut kernels off cobs.

In large cast-iron skillet or nonstick pan, melt butter over medium heat. Add garlic and cook 1 minute, stirring. Add bell peppers and shallots and cook just until peppers are tender, stirring occasionally. Add corn, lime juice, paprika, black pepper and salt and cook 3 to 5 minutes or until hot, stirring occasionally. Remove skillet from heat; stir in parsley, if using.