Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms

Colorful stacks of fresh local vegetables are practically bouncing off the market shelves and bins these days, and there may be no better way to enjoy the vibrant fresh tastes of the local produce than to fry them in plenty of good quality churned butter. I'm especially smitten with slathering butter on ears of amazingly sweet local corn, but I can't resist all of the other local vegetables either — tomatoes, green beans, garden peas, cauliflower, broccoli, tomatoes, potatoes, beets, radishes, carrots and so many more. It's been a bumper crop this year, so why restrict yourself? Fry up a bunch of these seasonal goodies in one pan, and you've got an extraordinarily flavorful, colorful and wholesome plate that will be gone in no time.

As with any stir-fry, this one is easily adaptable to suit your preferences. Take advantage of what is local in your region and toss in any vegetables that are nearing the end of their shelf life. Certainly this dish is a perfect way to get your daily quotient of veggie goodness. Serve as a light meal with some bread or as a side with pretty much any meal you can think of.

Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms

Recipe by Lisa Turner Published on September 6, 2013 A medley of fresh vegetables gently fried in butter — a colorful and delicious seasonal treat Preparation: 15 minutes Cooking time: 25 minutes Print this recipe Ingredients: 8 tablespoons (1 stick) butter 1 large potato, cut into 1/2-inch dice 1 onion, chopped 1 clove garlic, crushed or minced 1 cup green beans, chopped 2 ears fresh sweet corn, pared splash of tamari sauce (optional) 1 red bell pepper, seeded and cut into strips 2 jalapeños, seeded and finely chopped 2 cups white mushrooms, sliced 1/4 cup fresh parsley, chopped 2 tablespoon fresh chives, chopped 1 1/2 teaspoons coarse salt, or to taste fresh ground black pepper Instructions: Heat half of the butter in a large heavy non-stick or cast-iron skillet over medium-high heat. When the butter is frothy, add the potatoes and cook, stirring frequently, for 15 minutes or until golden. Turn the heat down slightly if the butter begins to burn. Add the remaining butter, turn down the heat to medium, and stir in the onion, garlic, green beans and corn. Cook, stirring frequently, for 5 minutes and then toss in the tamari sauce (if using), red pepper, jalapeños and mushrooms. Continue to stir for another 5 minutes or until the vegetables are tender and the mushrooms have browned but are still plump. Add more butter if necessary. When the mushrooms are cooked, stir in the chives and parsley and remove from the heat. Season with salt and pepper and serve hot with sour cream if desired. Makes 2 main or 4 side servings

Other vegetable recipes you will enjoy from Lisa's Vegetarian Kitchen:
Black and Green Bean Corn Hash
Brown and Wild Rice with Fried Corn
Chipotle Pinto and Green Bean Corn Succotash
Spicy Indian Green Beans