BARBECUED CORN SUCCOTASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.
STIR-FRIED SUCCOTASH WITH EDAMAME
While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 10m
Yield Serves six
Number Of Ingredients 11
Steps:
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams
SUCCOTASH
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
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