Corn is such a great summer veggie, but there are those times where you just don’t want your guests licking their fingers at dinner. (Take for example, my 98 year old grandmother, Virginia, who hates to get her hands messy with buttery corn on the cob fingers). This is the dish to cure your corn lickin’ summer woes. It takes hardly any time to compile and prep the ingredients and can easily be whipped up even with guests lurking around the kitchen. I’ll be honest, this is not truly a succotash (ergo, missing lima beans) but I am deeming it my California Succotash Smuccotash.
California Succotash Smuccotash
Ingredients
2 TBS olive oil
1/2 cup red onion, chopped
1 small orange bell pepper, 1/2-inch diced
2 TBS unsalted butter
5 ears yellow or white corn ( approximately 4 cups), Kernels cut from cob
1 1/2 tsps kosher salt
1 tsp ground black pepper
2 TBS fresh basil, minced
2 green onions, sliced
2 TBS fresh parsley leaves, minced
Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes. Then add the butter to the pan and allow it to melt, slightly foaming. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot or room temperature.
