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Author Notes: By definition, a true succotash is built upon two ingredients: 1) corn and 2) shelled lima beans. But many home cooks, including the famous Mark Bittman, have taken leeway with this Southwestern staple and consider any mixture of corn, tomatoes, and hearty vegetables a veritable version of the classic. So with that creative license in mind, I started with the basics of a succotash (i.e. corn) and added a grill, some peppers, and sauteed squash to make it my own. The resulting vegetable stew works well as a sauce over fish or even eggs, and is equally delicious on its very own, served warm or cold. Chow on. - Sodium Girl
- 2 ears of corn, husked
- 1 tomatillo
- 1 poblano pepper
- 2 tablespoons olive oil
- 6 cloves of garlic - diced
- 1 small shallot - diced
- 3 carrots, cut into small circles
- 2 large, juicy tomatoes, heirloom if in season
- 1/2 cup water
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground mustard
- 1 or 2 pinches of red pepper flake
- 2 medium sized, summer squash - diced
- 1 lime
- Start by washing and prepping all of your ingredients: dice the garlic, shallots, and squash; cube the tomatoes; and cut the carrots into circles. Get your grill burning (or if you don't have a grill, turn on your oven - you can roast the corn, pepper, and tomatillo in there to achieve a similar smokey flavor).
- Wrap pieces of foil around the corn and throw it on the grill for 15 minutes. Put the pepper and tomatillo directly on the grill - allowing the skin to char - for five minutes. Turn the pepper and tomatillo and cook for another five minutes. Remove corn, pepper, and tomatillo from grill and allow to cool.
- In a medium pot, over a medium flame, heat 1 tablespoon of olive oil.
- Once hot, add the garlic and shallots, and remember to stir so that they do not stick to the bottom of the pot and burn. The garlic will become a nice shade of tan and the shallots will soften when ready.
- Add the carrots and allow them to brown as well.
- Add the tomatoes, 1/2 cup of water, and the spices (ground black pepper, ground mustard, and red pepper flakes) to the pot. Bring to a boil and then allow the vegetables to cook and reduce (over medium flame) for another 15 to 20 minutes.
- Remove the charred skin from the pepper and tomatillo and dice (removing the seeds from the poblano first). Add them to the pot.
- Remove the kernels carefully from the cob and add those to the pot as well.
- While the vegetables cook and release their juices, heat the other tablespoon of olive oil, over medium heat, in a small saute pan.
- Add the summer squash to the pan and allow to brown for 5 minutes on each side. Turn off heat, but do not add the squash to the rest of the vegetables yet.
- Right before you serve, add half of the summer squash to the pot of vegetables and squeeze in juice from half of the lime.
- Plate by scooping heaping spoonfuls of the succotash into a wide-brimmed bowl and decorate the top with leftover squash. Enjoy.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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