Author Notes: 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
Serves 1 (or more if you are not as greedy as me)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon small shallot, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 garlic clove, smashed
- pinches sea salt
- 1 celery bunch, sliced on the bias (leaves too)
- 2 ears corn, shucked
- 1 Thai chile, halved and seeded
- 1/2 sweet potato, baked and chopped (I baked it at 400F, pierced, for about an hour, let cool and chopped it)
- 1/4 cup mint, finely chopped
- 2 teaspoons honey
- 1 tablespoon brown rice vinegar
- 1 teaspoon toasted sesame oil
- 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.
- This recipe was entered in the contest for Your Best Celery Recipe