sweet corn and radish saute

recipe:

2 tablespoons extra virgin olive oil

1 small sweet onion, chopped (1 cup)

1 medium green or red bell pepper, chopped (1 cup)

1 jalapeno chile pepper, seeded and finely chopped

8 large radishes, halved and thinly sliced (1 1/4 cups)

Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)

Fresh thyme sprigs

Fine sea salt

Freshly ground black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)

Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.

Makes 3 cups

Source: www.eatingcleanrecipes.com