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.
- 3 tablespoons corn oil
- 3 cups fresh corn kernels (or thawed frozen)
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 teaspoon ground coriander
- 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
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,
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Source: The Texas Food Bible: From Legendary Dishes to New Classics by Dean Fearing
Submitted By: b smith
Sweet Corn Cream Succotash