Guess what I made tonight?
I’ve never had succotash before, and I’m pretty sure it was supposed to be a sidedish, rather than the main event, but it was VERY well received (both by Guy who HAS to like everything I make and my brother whose policy seems to be “If you don’t have something sarcastic to say, don’t say anything at all.” Yes, it runs in the family).
I used fresh-from-the-cob sweet corn and served it on toasted Na’an to make it more meal-like.
1 tbsp olive oil
1 small purple onion, chopped
3 cloves garlic, minced
1 medium red pepper, diced
4 cobs’ worth (~2 cups) sweet corn
1 1/2 shelled and cooked edemame
3 tbsp dry red wine
1 tbsp red wine vinegar
1 tbsp umeboshi vinegar
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
Fresh ground black pepper, to taste
- Saute onions, garlic and peppers in oil until they are slightly soft.
- Add corn, edemame and wine. Simmer for 2 minutes.
- Remove from heat, stir in remaining ingredients and season to taste.
- Serve immediately.