Serves: 4 - Time:
Succotash is believed to be derived from the Native American Indian word for broken corn kernels. There are recipes that include more ingredients but I like to keep it fairly simple. Broad beans are the usual accompaniment to the corn but I love edamame (soy) beans which have the added advantage of coming ready peeled, so no fiddling around. I serve succotash with spiced salmon fillets or char-grilled chicken breasts.
Ingredients
- 4 ears corn on the cob
- 1 tablespoon sunflower oil
- 1 leek, washed and sliced into 3mm thick rounds
- 1 yellow pepper, deseeded and diced
- 1 red chilli, deseeded and finely chopped
- 180g edamame beans
- 150ml vegetable stock
- 1 tablespoon lemon juice
- 150ml double cream
- Small handful basil leaves, roughly torn
Method
- Hold the corn cob upright on a chopping board and cut down the sides to remove the kernels. Discard the cobs.
- Heat the oil in a saucepan and add the leek. Sauté over a low heat for 5 minutes, stirring often. Add the corn kernels and pepper and sauté for a further 12-15 minutes, stirring to prevent the vegetables from catching. Stir in the chilli, edamame beans, stock and lemon juice and simmer for 10 minutes.
- Stir in the cream and taste and season with salt and ground black pepper. Simmer for 3-4 minutes. Stir in the basil just before serving.
