All the best things from a summer garden. Sweetness from the corn and tomatoes matched with a bit of heat from the jalapeno cilantro pesto makes a perfect match for a summer night. the most important part of this recipe is to have ripe, fresh ingredients. —clermontkitchen
Jalapeno cilantro pesto
garlic cloves, depending on taste
jalapenos, depending on the amount of heat you want
Blend ingredients together in food processor. Start with a little oil and add as necessary. Add salt to taste.
Bring pot of salted water to boil.
Heat oil in a saute pan.
Add onions and garlic and saute until translucent.
Once water comes to boil, put corn in the pot for 2-3 minutes - no longer. Remove from water rinse in cool water and put to side.
Once onions are translucent, add beans and cover pan partially so beans can steam a bit. After a few minutes with the beans in the pan, add squash and cover partially again. Add more oil if veggies seem to need it. Add salt at this point as well.
As squash, beans, onions are sauteeing, chop tomatoes in half or quarters, and cut corn off the cob.
When squash and beans are cooked to your liking (sometimes I make them more caramelized, sometimes I make them more steamed with a little crunch, both are good), turn the heat on low and toss in the corn and tomatoes. Add the pesto and toss through once or twice and turn the heat off. (The heat from the veggies will help the pesto mix thoroughly and distribute in a balanced way).
Put veggies in a serving bowl, add salt and pepper to taste. Dish can be served warm or room temperature. Great for a picnic or a weeknight meal along with some grilled meat.
(Optional: adding crumbled goat cheese will make the dish a bit creamy and adds a nice mellow flavor; additionally, including farro at the end turns a vegetable side dish into a main course. The meaty/nutty quality of farro stands up perfectly to texture/flavors of the vegetables. Delicious for a fresh summer meal!)