While succotash is usually reserved for the summer, I found myself with a celery bunch and two very out of season ears of corn that needed to be cooked. New York felt like summer today so it's not a shocker that succotash popped into my head for this challenge. Since my recent trip to India, I have not been able to shake my obsession with all flavors S.E. Asian so this is the flavor profile I gave to my succotash. The ginger and garlic give warmth while the chile pepper literally heats it up. A splash of sesame oil and brown rice vinegar and a sprinkling of mint finished the meal. —testkitchenette
extra virgin olive oil
small shallot, finely chopped
ginger, finely chopped
garlic clove, smashed
celery bunch, sliced on the bias (leaves too)
ears corn, shucked
Thai chile, halved and seeded
sweet potato, baked and chopped (I baked it at 400F, pierced, for about an hour, let cool and chopped it)
mint, finely chopped
brown rice vinegar
toasted sesame oil
In This Recipe
Heat olive oil in a large skillet or wok over medium high heat. Add in the shallot, ginger, and garlic and sweat them for about 2 minutes until the shallots get translucent. Add in the celery and corn and let cook for about 2 minutes, stirring the whole time. Add a pinch of salt.
Add in the Thai chile and the sweet potato and let cook for a minute or two to warm up. Stir in the finely chopped mint, honey, brown rice vinegar, and toasted sesame oil. Check for seasoning. Take chile pieces out.
Serve as a side dish or as a main warm salad dish.