Sweet Corn Southern Summer Succotash Recipe with Pecorino

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I don’t like cooking over a hot stove in the summer, but I do love a good veg, sweet corn dish. After watching an episode of “Southern Uncovered with the Lee Bros” I was inspired to make this version of  sweet corn southern summer succotash recipe with a few simple ingredients I had in my fridge.

You’ll notice that I don’t cook this dish long, nor do I add the garlic to the pan before the other ingredients because I don’t want to overcook it and go bitter. I want the soft, perfumey flavor of garlic to penetrate the dish, not a sharp or bitter flavor. I like to use fava beans before they go out of season in late spring or early summer. But you can also use lima beans, or organic edamame for this dish. To bulk it up as a main dish, I’ll even add arugula or another seasonal green when I want to eat this on it’s own.  Look for organic corn (and edamame if using) at your local grocer or farmers market if avoiding GMOs is important to you.

Serves 4


1 tablespoon of butter
1 tablespoon of olive oil
5 cloves of garlic smashed, chopped fine
3 ears of organic corn
3/4 of a basket or about 20 cherry tomatoes halved
1/2 cup of lima beans, fava beans or edamame
10+ large basil leaves roughly chopped
1/4 cup pecorino cheese


In a medium pot of boiling water, cook beans until just bright green and tender (this usually happens when they start to float), 2-4 minutes. Drain immediately and plunge into an ice water bath to stop cooking.

Heat olive oil and butter over medium heat in a large sauté pan.

Meanwhile, remove corn from the cob by using a large knife and cutting down the cob until corn kernels are removed. Using your fingers, gently break up any large bunches of kernels.

When the pan is heated through, add the garlic, corn, cherry tomatoes and lima beans and sauté 2-3 minutes and salt and pepper to taste. Add chopped basil and sauté another 30 seconds to a minute. Toss with pecorino cheese, taste and adjust seasonings if necessary. Serve immediately.

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