This is a quick meal I like to throw together when I have fresh corn and whatever veggies I have on hand. You can certainly use frozen corn too, but during corn season we love the crunch the fresh corn cut off the cob brings to this quick and easy dish. Succotash typically also has Lima beans in it, but Lima beans aren’t something we typically keep on hand and the beauty of this dish is that you can make it with whatever veggies your family loves. Today I had a zucchini, pepper and onion along with some smoked pork sausages. These ones in particular are “taco” brats so they have a southwest seasoning added to them but we have made this with smoked kielbasa and all kinds of sausages. It’s about what you have and what you like. Start by dicing and sautéing your onion (Red or white will be fine) in your choice of fat, plus salt and pepper. I often use olive oil or butter but I happened to have some leftover bacon grease in the fridge and bacon + corn = magic so I used that today. Once the onions are soft go ahead and add in your sliced sausage. Let the sausage render some fat and get crispy and then add in your diced veggies. Here I am adding diced bell pepper and zucchini. Next is your corn. I love my mandolin for cutting corn off the cob. It makes quick work of the job. If you’re using frozen corn I would thaw it before adding here. Add your corn plus more salt and pepper to the mix and stir well. In order to ensure my corn cooks I like to cover it for just a few minutes. And that’s it. So fast. Stir and enjoy warm. This can stand on its own or act as a side dish served with a broader buffet. Today I made Persian crispy rice called Tah Dig as a side dish. Another great accompaniment is a piece of warm pita or naan bread.
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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