Summer Corn Succotash
Succotash, a vegetable dish with a corn base, is an originally indigenous dish hailing from the American north west. It is also an excellent way to use up the tail ends of summer squash and other veggies. Use this recipe as a base and customize it to your own tastes!
Ingredients
3 cups fresh corn kernels, about 4–5 ears
1 cup shelled English peas
1 small red bell pepper, finely diced
1 small shallot, finely diced
2 tbsp unsalted butter
1 tbsp olive oil
1 small garlic clove, minced
½ cup cherry tomatoes, halved
2 tbsp fresh basil, torn
1 tbsp fresh chives, sliced
1 tsp fresh lemon juice
½ tsp lemon zest
Salt and freshly ground black pepper
Optional: 1–2 tbsp dry white wine
Method
- Sauté the aromatics: Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add shallot and bell pepper. Cook 3–4 minutes, until softened but not browned.
- Add corn: Add the corn and garlic. Cook 3–4 minutes, stirring occasionally. You want the corn to remain
crisp and juicy. - Add the peas and cherry tomatoes. Cook another 2–3 minutes, just until the peas are tender
and the tomatoes begin to soften. - Lower the heat and add the remaining tablespoon of butter. If using wine, add it now and let it
reduce for about 1 minute. - Add lemon juice, lemon zest, salt, and pepper. Fold in basil and chives just before serving