Summer has pretty much wound down, but it’s prime time for the vegetables at our CSA. One of our favourite ways to eat them is to just sauté them all together. This is a succotash. Baby corn is a special surprise and is delicious in this dish.
Whether it’s a textbook succotash or not, our vegetable sautés all tend to follow the same basic recipe. Cook up some bacon or heat some butter in a saucepan over medium heat. Add an aromatic, like chopped onions or shallots. Sauté those until they’re softened. Throw in the hardier chopped vegetables, like squash, beans or baby corn. Sauté until tender. Throw in the softer vegetables, like tomatoes, and the ones you want to still be fresh and crunchy, like peas and corn. Cook for a couple of minutes more.
Succotash with baby corn, tomatoes, bacon and onion
- 1 tbsp extra-virgin olive oil
- ¾ cup chopped onion
- Coarse kosher salt
- 1½ cup chopped tomatoes
- 1 cup baby corn, sliced in rounds, thin (you can substitute 1 cup of sweet corn, cut off the cob)
- 1 tsp thinly sliced fresh basil
- 2 strips bacon, chopped into ½ inch pieces
- 1 each roasted red pepper
- ¼ chopped red onion
- 2 chopped green onion
- 1 chopped jalapeno
- 200 ml heavy cream or sour cream
- Juice from ¼ lemon
- ½ small zucchini, chopped
Method
- Slice corn in thin rounds and put in bowl.
- Roast, seed and peel a red pepper. Cut red pepper, red onion into small dice, mince jalapeno, slice green onion and chop bacon.
- Heat sauté pan to medium, add bacon and cook for 5 minutes, add red onion, jalapeno and cook for 2 minutes, add roasted red pepper, corn and zucchini.
- Then add cream to pan and allow it to simmer and reduce down. Season with salt, pepper and lemon to taste, add green onion, stir to incorporate.
- Cook succotash until thickness is that of cold heavy cream.
