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Summer Corn Succotash

June 11, 2015

 

Summer Corn Succotash

 

Servings: 6    |    Prep Time: 25 min    |     Cook Time: 15 min

 

 

 **Watch a quick video to see the easy steps in the recipe**

 

As we gear up for the warmer summer months, there’s no better way to use local, seasonal ingredients than creating a beautifully crafted salad for a barbeque or dinner. Although the summer provides us with a slew of delicious produce, sweet corn right off-the cob has to top my list of favorites.

 

 

First created by Native Americans, succotash is rich in fiber, plant protein, B-vitamins and many other great components for a nutrient-packed meal or side dish to grilled grass-fed beef, lamb or fish. The word ‘succotash’ is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Over the course of history, this dish has evolved into many different varieties but has always kept one thing in common – a delicious and satisfying taste!

 

 

This naturally gluten-free and vegan dish is perfect at room temperature during a hot summer day. However, don’t be fooled, this dish can be created any time of the year using flash frozen produce that was picked at its peak ripeness and will retain that perfect blend of sweet and savory flavors.

 

 

Ingredients:

2 ears of sweet corn in the husks

1 cup cherry tomatoes

1 cup lima beans

1 cup black beans

2 garlic cloves, roughly chopped

1 red onion

1/3 cup olive oil

1 tbsp fresh thyme, minced

1 tsp sea salt

1 tsp black pepper

Avocado, sliced for garnish

 

 

Pre-heat grill.

Shuck two ears of corn, keeping the husks.

Soak the husks in water for 15 minutes while preparing other ingredients.

Boil lima beans as directed on package. 

Rinse black beans.

Quarter cherry tomatoes.

Cut onion in half and quarter remaining halves. Place them on skewers for grilling.

Roughly chop two garlic cloves.

Finely chop fresh thyme.

Place hydrated husks back around corn and place on grill.

Place onion skewers on grill.

Grill corn and onion for 15 minutes or until corn is a deeper yellow and onion is tender.

Remove husks from corn and place exposed corn on grill making ‘grill marks’ for about 1 minute on each side.

Cut kernels off of cob.

Roughly chop grilled onion.

In a large mixing bowl, mix all ingredients together, tossing with olive oil, salt and pepper.

 

Voila!

 

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