Sweet Corn and Green Beans with Pickled Red Onions, Oregano & Feta

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2 Tbsp Butter
1 large Shallot, small dice
3 ears Sweet corn, kernels removed from the cob (yields about 2 cups)
To taste Kosher salt and freshly ground black pepper
1 lb Green beans, blanched, trimmed and cut crosswise into 1 inch pieces
1 recipe Pickled Red Onion (recipe follows)
½ cup Feta, crumbled
¼ cup Pine nuts, toasted

1. Heat a 14” skillet over medium high heat; add butter and shallot and sauté until softened (about 2-3 minutes). Add corn, season with salt and pepper and cook until tender, about 3 minutes. 

2. Add green beans and heat through; check seasoning. Transfer to a serving bowl and garnish with the pickled red onion, feta and pine nuts.

Pickled Red Onion
1/2 cup Cider vinegar
1/4 cup Sugar
1 tsp Coriander seeds, toasted and crushed
1/2 tsp Kosher salt
1 large Red onion, sliced
1 Tbsp Fresh oregano, roughly chopped (save some sprigs for garnish)

1. Bring vinegar, sugar, coriander and salt to a boil in a 2 qt. stainless steel saucepan. Lower heat and simmer a minute or so to infuse the spice. Add onions, cover and simmer 3-5 minutes until onions are tender.

2. Transfer to a bowl and cool. Stir in oregano. This will keep several days in the refrigerator; drain before serving.

Yield: 4 servings