I quickly tossed this together the other night when I realized that I didn't have a side dish planned for our meal. It was just chilly enough outside I didn't feel like serving a salad. Fresh fennel and frozen corn were sauteed just until crisply tender and then finished with a squeeze of lemon. The parsley gave it a lovely fresh twist and brightened the dish as well.
Lemon Fresh Fennel and Corn Skillet
1 tablespoon olive oil
1 fennel bulb, washed and thinly sliced
2 cups of frozen corn, I used organic white kernels, but any variety should be good
kosher salt, to taste
freshly ground black pepper, to taste
2-3 teaspoons fresh lemon juice
small handful fresh Italian parsley leaves, chopped
Optional: freshly grated pecorino romano or parmesan cheese
In a large skillet, warm the oil over medium high heat. Add the fennel and corn and toss to coat. Saute until crisp and tender, about 6-8 minutes. Season with salt and pepper to taste. Add lemon juice and toss to coat. Remove from the heat. If desired, sprinkle lightly with cheese immediately before serving.
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