Homemade Fresh Corn Succotash
Classically speaking, a succotash will always have lima beans listed as one of the ingredients. That said, I feel that lima beans tend to get a little chalky in texture when they begin to cool, which is why I use either black eyed peas, or even black beans for my recipe. Fresh, frozen, or canned will all work in my recipe.
Have on hand
Extra-Virgin Olive Oil, as needed
1 medium red onion, small dice, 1 ½ cups
1 bell pepper, 1 red, yellow, or orange, seeds removed, small dice
1/8 teaspoon red pepper (dried chili) flakes
3 cloves garlic, chopped, 1 tablespoon
½ teaspoon freshly picked thyme
Corn, 3 ears, kernels cut off, approximately 1.5 cups
Tomatoes, 1 pint, cherry or teardrop (each tomato halved), or 1 large tomato, cored, small dice
Kosher salt and freshly ground black pepper, to taste
1 can black eyed peas, rinsed and drained, or 1.5 cups shucked peas, cooked until just soft
1.5 tablespoons white wine vinegar
½ cup, Parsley, chopped
½ cup Basil, thinly sliced
Parmigiano Reggiano. Not pre-grated.
In a large sauté pan over medium-high heat, add 4 tablespoons olive oil, and heat until shimmering. Add the onion and cook until just beginning to soften. Next, add the bell pepper, red pepper flakes, garlic, and thyme. Stir and cook for one minute. Add the corn, plus the tomatoes then season lightly. Cook for approximately 5 to 7 minutes: sauté, or stir occasionally until the vegetables begin to soften. Stir in the drained peas, plus the vinegar, then season to taste. Lastly, fold in the fresh herbs, drizzle with olive oil, and top with freshly grated Parmigiano Reggiano.
Makes approximately 10 cups