I’ve gone on about my love of midwestern corn before. Sweet, juicy, crunchy… the quintessential taste of summer. I’m in Chicago visiting my family this week, and that corn is every bit as good as I remembered. Salt, a little bit of butter, that’s it.
I made this succotash a few weeks ago at home with what I call “pretty-good” local Texas corn. It’s the kind of that I don’t feel guilty mixing with other things… crunchy colorful vegetables, spicy jalapeños, and some bright herbs. I love a succotash that is rich and creamy, but to keep this on the lighter side I splashed in just a bit of coconut milk.
Serve this room temperature by itself or as a side dish. We managed to have a tiny bit leftover, and it was absolutely delicious cold the next day.
- 1 tablespoon butter or vegan butter
- 1 tablespoon extra-virgin olive oil
- ½ red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon thyme leaves or regular thyme
- 1 red bell pepper, chopped
- ½ jalapeño, chopped small
- ½ cup green beans, chopped
- 1 teaspoon agave syrup or honey
- ½ small lemon, juiced
- ½ cup corn
- ½ cup edamame
- 2-4 tablespoons coconut milk
- 1 cup arugula
- ¼ cup chopped basil
- 2 tablespoons chopped mint
- ¼ cup slivered toasted almonds
- Sea salt and fresh black pepper
- Heat the butter and oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until onions are translucent, about 1 minute. Add the garlic and thyme leaves and cook for about 30 seconds more.
- Add the bell pepper, jalapeño, and green beans and cook, stirring gently, for 1 minute. Add the agave and lemon juice and stir.
- Add the corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
- Remove from heat. Stir in the arugula, basil, and mint so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle the almond slices on top.
- Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.