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Summer Corn Succotash

Succotash highlights the best of summer’s garden bounties. Corn is a major source of the essential B vitamins responsible for maintaining nerve health and cognitive function. It’s also rich in thiamin and niacin… and delicious to boot! Bring this succotash to a potluck and be prepared to share the recipe.

Makes 8 servings. Total preparation time: 15 minutes.

Preparation


1. Microwave or boil corn in hot water for 5-7 minutes until fragrant. Allow corn to cool down, then cut corn off the cob.

2. Warm skillet with olive oil and sauté shallots for 3 minutes, adding a tablespoon of water at a time to prevent browning. Add tomatoes and fresh peppers, and cook for another 3 minutes with vinegar, honey, salt and pepper.

3. Fold corn and edamame into the skillet. Remove from heat and fold in fresh basil. Serve immediately before basil begins to brown.


Per serving: 118 calories, 4g total fat, 1g saturated fat, 0mg cholesterol, 307mg sodium, 236mg potassium, 19g total carbohydrate, 3g dietary fiber, 5g protein

Ingredients

6 ears fresh corn with husks

1 tablespoon olive oil
2 tablespoons diced shallots or onion
1 cup diced cherry tomatoes
1 diced green, red or poblano pepper, optional
4 tablespoons white or apple cider vinegar
1⁄2 tablespoon honey or agave nectar
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup fresh basil, sliced
1 cup shelled edamame, optional

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