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Prep time
17 minutes
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Cook time
3 minutes
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serves
4-6
Author Notes
Doesn't everyone remember the frozen vegetable medley marketed as succotash that was a mainstay of 80's dinners? It was always comprised of corn, and joined by some variety or another of lima beans, green beans, carrots, tomatoes, bell peppers, or onions.
It was the mainstay of our family dinners.
It was not my favorite.
Fast forward to all the seasonal fresh produce of today, and my feelings toward succotash have taken a turn. Thanks in particular to this version that utilizes all the sweet corn, heirloom tomatoes and local avocados that are currently in abundance in my CSA box.
—Lindsay
Ingredients
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4
ears of corn
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5
heirloom tomatoes, cut in half, and then each half into six wedges
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1
avocado, peeled pitted and chopped
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juice of 1 lemon
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1 tablespoon
avocado oil
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1/2 teaspoon
sugar
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1 teaspoon
salt
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1/2
ball of burrata cheese per dish (can leave out if dairy free)
Directions
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Bring large pot of water to boil.
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Remove kernels from corn cob. Blanch corn in boiling water for 3 minutes. Drain and run under cold water to stop cooking process.
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Add chilled corn kernels to a large bowl with tomatoes and parsley.
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Peel, pit, and chop avocado. Run cut avocado pieces under cold water to prevent browning. Add to corn tomatoes and parsley.
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Squeeze the lemon juice over the vegetables. Drizzle vegetable oil and add sugar and salt. Toss altogether with a spoon to combine.
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Top individual portions with burrata cheese if wanted.
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