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CookTeaser

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RECIPE
Serves 6

A CookTale

Corn in August is an plentiful as Zucchini.
After gnawing at dozens of ears, the time had come to concoct a variation. Corn, Baby Lima Beans, Red Bell Pepper and Jalapeno Pepper make for Succotash. (I wonder where that strange name came from). It was a successful amalgamation of Summer’s vegetables. The addition of a hefty chiffonade of Basil gave the flavor a zesty oomph.

INGREDIENTS

1 TB of Butter + 2 TB
1/2 Cup chopped Red Pepper
2 Cups of Corn off the Cob (three ears)
2 Cups Baby Lima Beans (frozen is fine)
1/4 Cup of Basil (in a chiffonade)
1 Small Jalapeno Pepper (diced)
1/4 Cup of Heavy Cream
Kosher Salt & BlackPepper

METHOD

1. In a deep sided saute pan, heat the 1 TB of Butter & cook the Red Pepper until tender about 1 minute.
2. Stir in the Corn, Lima Beans & Jalapeno Pepper. Cover and bring to a simmer. Cook for 3 minutes.
3. Add the 2 TB of Butter, the Basil & the 1/4 cup of Heavy Cream.
4. Gently toss and season to taste.

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