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.
This succotash, I made 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 about mixing it up with other things… crunchy colorful vegetables, spicy jalapenos, 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 tbsp butter (or vegan butter)
- 1 tbsp olive oil
- ½ red onion, chopped
- 1 garlic clove, minced
- 1 tbsp lemon thyme leaves (or regular thyme)
- 1 red bell pepper, chopped
- ½ jalapeno, chopped small
- ½ c green beans, chopped
- 1 tsp agave syrup or honey
- ½ small lemon, juiced
- ½ c corn
- ½ c edamame
- 2-4 tbsp coconut milk
- 1 c arugula
- ¼ chopped basil
- 2 tbsp chopped mint
- ¼ c slivered toasted almonds
- salt & pepper, to taste
- Heat oil and butter in a large skillet over medium heat. Add onion, salt, and pepper and cook until onions are translucent, about 1 min. Add garlic and thyme leaves and cook for about 30 seconds more. (You don’t want your garlic to burn).
- Add peppers and green beans and cook, stirring gently for 1 minute. Add agave and lemon juice and stir.
- Add corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
- Remove from heat. Stir in arugula and herbs so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle almond slices on top.
- Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.