½ cup of chopped fresh herbs such as parsley, chives, dill or basil
sprinkle kosher salt
sprinkle black pepper
Optional:
6-8 slices bacon, cooked and chopped
Takes ,
serves 6.
Instructions
Prepare vegetables: Heat grill to moderate high heat. Shuck corn. Rub cobs, jalapeño and green onions with oil. Grill vegetables until wilted or lightly browned. When cool, cut kernels off cobs, finely dice jalapeño and chop green onions. Reserve.
Cook edamame in boiling water for 2 minutes. Strain and cool in ice bath.
Melt butter in large skillet over moderate heat. Add yellow onion, cooking until soft and translucent, about 3 minutes. Add garlic, toss with onions, cook for 1 minute more. Add corn and edamame and toss together in the pan. Sprinkle with seasoning and toss. Cook for about 3 minutes or until just hot.
Remove from heat and transfer into a large bowl. Add tomatoes, green onions, jalapeño, red peppers and fresh herbs. Stir to combine. Taste then season with salt and pepper. Stir in bacon, if using. Toss to combine. Serve.
Summer Succotash Recipe
Ingredients
4 ears of corn
1 jalapeño pepper, halved and seeded
3 green onions
2 cups edamame
2 tablespoons butter
½ yellow onion, diced
4 garlic cloves, minced
2 cups cherry tomatoes, halved
½ red bell pepper, diced
1 teaspoon WATC Potato & Veggie seasoning
½ cup of chopped fresh herbs such as parsley, chives, dill or basil
sprinkle kosher salt
sprinkle black pepper
Optional:
6-8 slices bacon, cooked and chopped
Directions
Prepare vegetables: Heat grill to moderate high heat. Shuck corn. Rub cobs, jalapeño and green onions with oil. Grill vegetables until wilted or lightly browned. When cool, cut kernels off cobs, finely dice jalapeño and chop green onions. Reserve.
Cook edamame in boiling water for 2 minutes. Strain and cool in ice bath.
Melt butter in large skillet over moderate heat. Add yellow onion, cooking until soft and translucent, about 3 minutes. Add garlic, toss with onions, cook for 1 minute more. Add corn and edamame and toss together in the pan. Sprinkle with seasoning and toss. Cook for about 3 minutes or until just hot.
Remove from heat and transfer into a large bowl. Add tomatoes, green onions, jalapeño, red peppers and fresh herbs. Stir to combine. Taste then season with salt and pepper. Stir in bacon, if using. Toss to combine. Serve.
Summer Succotash Recipe
5 / 5. 1
Grilled corn tossed with edamame, sautéed onion, jalapeño and sweet red bell peppers, garlic and freshly chopped herbs…
This is a SUMMER SUCCOTASH RECIPE you’ll be making again and again.
This decidedly delicious SUMMER SUCCOTASH RECIPE is a bit of a chameleon. It fits right in with our collection of perfect side dishes, but it’s also substantial enough to be served as a main. Even though we’re calling it SUMMER SUCCOTASH, you can make it throughout the year, regardless of season. Finally, we want to tout the versatility of this dish; it’s a highly nutritious vegetarian recipe, but meat eaters can add crispy bacon to up the protein and flavour. No matter which version you make, it’s beautifully appetizing with its rainbow of colourful veggies and terrifically tasty too. This recipe truly delivers.
Here are some suggestions on making this SUMMER SUCCOTASH RECIPE:
INGREDIENTS
The term “succotash” comes from the Narragansett word msickquatash, meaning “boiled whole kernels of corn”. This traditional Native American dish is usually made with corn, lima beans and squash. We took the liberty of crafting our succotash recipe with a few substitutions. Though we made ours without squash, we did keep corn as the principal ingredient and then swapped lima beans with edamame. We also included onion, garlic, green onions, red bell pepper, jalapeño pepper, butter and our signature mix of seasoning that best pairs with veggies such as these. You should have no problem finding the ingredients needed to make this dish.
GRILLED VEGGIES
We discovered in our research that there are a number of variations on how to prepare it. Though some recipes rely almost entirely on sautéing and then stewing the vegetables, we opted for less cooking, which keeps the flavours of the finished dish fresher tasting. So instead of boiling corn on the cob, we decided to grill it instead. Grilling the corn along with the green onions and jalapeño imparts a pleasing smoky taste with caramelized notes.
Preparing these three vegetables is easy. Simply shuck the corn, trim the green onions and divide and seed the jalapeño pepper. Then rub these vegetables with a little drizzle of olive oil and cook them on a hot grill or BBQ until golden or blistered.
CORN AND EDAMAME
We’ve already mentioned that this simple side dish recipe is healthy, right? Let me explain this recipe’s fun fact: corn and beans form a nutritional powerhouse and a classic agricultural pairing. Together, they create a complete protein, providing all nine essential amino acids the human body cannot produce on its own. This complementary combination has been a dietary staple for thousands of years. This makes this SUMMER SUCCOTASH RECIPE your next healthy menu option.
SAUTÉED VEGETABLES
As mentioned, succotash can sometimes be prepared like a stew, where the ingredients are cooked over low heat for a rather long period of time. In this version, we first melt butter in a large skillet and then sauté the onion and garlic within. Once the onion and garlic have softened and become fragrant, we add the grilled corn and edamame and cooked them until just hot. This short cook time for the veggies keeps the entire dish tasting fresh.
WATC POTATO AND VEGGIE SEASONING
During the testing of this recipe, we discovered our POTATO AND VEGGIE SEASONING was just the thing to take the flavour of succotash from simple to amazing. Made with paprika, garlic powder, onion, oregano, a pinch of cayenne and other fragrant spices and seasonings, this blend amps up the flavour of the various veggies perfectly. Head HERE to order.
FRESH VEGETABLES
So, once the corn, onion, garlic and edamame have been sautéed, the next step in the recipe is to add even more fresh flavours. This is accomplished by adding the halved cherry tomatoes, diced red pepper, plus the grilled and chopped jalapeño and green onion. Adding these veggies at the end along with your favourite fresh herb of choice prevents the dish from getting mushy. Instead, everything remains super tasty.
ADDING BACON
This may seem odd, but yes, we did pause for a moment to question the option: do we add bacon or not? Well, instead of going with an enthusiastic yes or a hard no, we figured we’d let you decide. You can keep this succotash recipe 100% vegetarian, but for all the carnivores out there, feel free to cook off about six or eight rashers of bacon until just crispy, then chop and add into this mix. Either way, same great dish, two different flavour profiles.
LARGE BOWL
The final instruction on this recipe is to spill the sautéed corn, edamame, onion and garlic mix into a large bowl. Add the remaining veggies and bacon, if using. Then stir gently to combine, season with salt and pepper and serve. In our mind, this dish is best enjoyed soon after it’s made; it should go to table warm. Prepare your taste buds for the deliciousness to come.
SERVE
We know you’ll have no trouble coming up with ways to enjoy succotash. Remember you can enjoy it on its own as a highly nutritious complete meal. A small bowl for lunch or a light dinner is perfect. We also like it paired with this SEARED ARCTIC CHAR, our famous GRILLED TROUT or these GRILLED JUMBO SHRIMP. It also works really well with meat and poultry, too. Try serving it with our RIBS or WINGS, this exceptional BEEF TENDERLOIN or our colossal GRILLED CHARCUTERIE. It absolutely goes with everything.
This SUMMER SUCCOTASH RECIPE is our answer to a sensational side dish.
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Ingredients
4 ears of corn
1 jalapeño pepper, halved and seeded
3 green onions
2 cups edamame
2 tablespoons butter
½ yellow onion, diced
4 garlic cloves, minced
2 cups cherry tomatoes, halved
½ red bell pepper, diced
1 teaspoon WATC Potato & Veggie seasoning
½ cup of chopped fresh herbs such as parsley, chives, dill or basil
sprinkle kosher salt
sprinkle black pepper
Optional:
6-8 slices bacon, cooked and chopped
Directions
Prepare vegetables: Heat grill to moderate high heat. Shuck corn. Rub cobs, jalapeño and green onions with oil. Grill vegetables until wilted or lightly browned. When cool, cut kernels off cobs, finely dice jalapeño and chop green onions. Reserve.
Cook edamame in boiling water for 2 minutes. Strain and cool in ice bath.
Melt butter in large skillet over moderate heat. Add yellow onion, cooking until soft and translucent, about 3 minutes. Add garlic, toss with onions, cook for 1 minute more. Add corn and edamame and toss together in the pan. Sprinkle with seasoning and toss. Cook for about 3 minutes or until just hot.
Remove from heat and transfer into a large bowl. Add tomatoes, green onions, jalapeño, red peppers and fresh herbs. Stir to combine. Taste then season with salt and pepper. Stir in bacon, if using. Toss to combine. Serve.
Until Labour Day
