Monday, March 10, 2014

Corn Succotash

A few weeks ago, I ate at one of my favvvvorite restaurants, The Cheesecake Factory. Whatever it was that I ordered (is it sad that I don't remember the main dish?) came with a corn succotash. It was soooo good and I knew I would be recreating it at home.

I forgot to take a picture (apparently I gobbled it down too quickly) so I can't say that this is exactly like The Cheesecake Factory's recipe, but in any case, it is really, really good and fresh.

When you're making this, you want to cook everything over almost high heat, so that the natural sugars develop into a golden brown color. Not everything will cook for the same amount of time, so I cook my corn and onion together:

And then I cook the zucchini and red bell pepper, which will take less time:

Simple Succotash
Serves 4

6-8 ears of fresh yellow corn
1 small yellow onion, diced
3 cloves of garlic, minced
1 small zucchini, diced
1 red bell pepper, diced
1.5 Tablespoons butter, divided
1.5 Tablespoons EVOO, divided
Salt and Pepper

Cut corn off the cob and prepare other vegetables. Heat a skillet over high heat. Melt 1 Tablespoon of your butter with 1 Tablespoon of EVOO. Add onion and corn, salt and pepper well. Stir often, continuing to cook over high heat until corn and onions are browned. Remove from skillet.

Add remaining half Tablespoon of butter and EVOO to empty skillet, over high heat. Add bell pepper and zucchini, salt and pepper well. Once lightly browned, add garlic, cook one minute.  

Add corn mixture back into the hot skillet, stir for 1 minute until everything is warmed through. Serve hot.

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