Monday, August 16, 2010

Speedy summer supper: succotash

succotash in cast iron skilletNothing says summer like tomatoes and corn! A quick, tasty way to combine them is to make a succotash, which also traditionally includes lima beans, and is a light, but filling summer meal, especially nice served over rice.

Succotash (serves 4)

2 ears corn
1 tsp. extra virgin olive oil
half a large onion, chopped
2 large garlic cloves, chopped
1 cup (thawed) edamame or (cooked) lima beans
salt, pepper to taste (sometimes use Season All instead, or add dried thyme also)
1 large tomato, coarsely chopped
2 cups hot cooked rice

Cut the corn kernels off their cobs, and set aside. In a large frypan (preferably cast iron), heat oil over medium heat (swirl oil around in the pan a bit). Add the onion, stir and cook a few seconds, then add the garlic and stir some more, about another minute. Add the cut corn and stir some more to cook another minute. Add the edamame or lima beans, add the seasonings, and stir again to cook a couple more minutes. Add the chopped tomatoes, stir, and cover the pan to let cook another five or so minutes, until the skins are slightly falling off the tomatoes and the mixture is thickened.

Serve over hot cooked rice and enjoy.

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