from Fresh, Local and Delicious
Corn succotash is a traditional Native American dish that works well as a side or paired with many different main courses, especially seafood.
Ingredients
14 corn cobs (in husks)
2 tbsp (30 mL) olive oil
1 cup (250 mL) zucchini, diced
½ cup (125 mL) diced red pepper
½ cup (125 mL) diced green pepper
2 cups (500 mL) canned black beans, drained and rinsed
1 cup (250 mL) tomato, diced
3 tbsp (45 mL) minced chives
2 tbsp (30 mL) honey
Salt and pepper, to taste
Directions
Preheat your barbecue to 400 F (205C). While it is heating up, brush the corn husks with water.
Place the corn on the grill, turning every couple of minutes until cooked all the way around. Set aside to cool. Once cooled, remove the husks and silk. Using a chef’s knife, shuck the niblets from the corn into a bowl.
Place a large frying pan on high heat and add the olive oil. Once the oil is hot, add the corn, zucchini, red and green peppers, and cook for 3 to 4 minutes. Add the black beans and tomatoes, continue to cook for another 1 to 2 minutes.
Finish with chives, honey, salt and pepper, to taste.
Serves 4.
Nada’s Tips & Tricks: You can char the corn in the oven if a bbq is not available/an option. I’ve added other late summer vegetables like squash or sweet potatoes as well. Don’t have chives? Add green onions or for a Mexican flair, cilantro.
Contents and images used with permission by Formac Publishing. https://formac.ca/product/fresh-local-and-delicious-recipes-for-indigenous-inspired-fine-dining-from-kijus-restaurant-in-membertou/
