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Sweet Corn Cream Succotash Recipe | |
American Vegetable | |
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Ingredients:
3 tablespoons corn oil3 cups fresh corn kernels (or thawed frozen) 2 shallots, chopped 2 garlic cloves, minced 1 1/2 cups heavy cream 1 teaspoon ground coriander Salt Freshly ground black pepper 1/2 cup small-dice red onion 1/2 cup small-dice carrots 1/2 cup fresh English peas 1/2 cup small-dice red bell pepper 1/2 cup small-dice yellow bell pepper 2 teaspoons chopped fresh thyme
Directions:
Heat 1 tablespoon of the corn oil in a medium saucepan over medium heat. Add 2 cups of the corn along with the shallots and garlic and cook, stirring occasionally, for 4 minutes. Stir in the heavy cream and coriander and bring to a boil. Lower the heat and cook at a bare simmer for 7 minutes, or until thickened.Remove from the heat and pour into a blender, Holding the lid down with a folded kitchen towel to prevent a steam explosion, process to a smooth puree. Scrape the corn cream into a clean saucepan and season to taste with salt and black pepper. Set aside and keep warm. Heat the remaining 2 tablespoons corn oil in a large saute pan over medium heat, Add the remaining 1 cup corn along with the onion, carrots, peas, red and yellow bell pepper, and thyme and cook, stirring frequently, for 4 minutes, or until the vegetables are just tender. Stir in 1 cup of the reserved corn cream. Taste and, if necessary, add additional salt and black pepper. Bring to a simmer and simmer for 4 minutes. Serve as is, or as directed in a specific recipe, Serves 4 to 6
This is a rich and delicious way to get your children to eat their veggies. Best made in summer when everything is at its prime, succotash is a wonderful side dish at a barbecue or picnic alongside a grilled steak or half a chicken.
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