The very freshest, crispest seasonal produce comes together to make this classic summer dish — sweet corn succotash.
Yep, the theme this week is corn. Get out your moonshine, folks, it’s a party.
This recipe was inspired by J. Ryan Stradal’s Kitchens of the Great Midwest, which is my current favorite book. I’ve been really lucky this year with books, loving almost everything I’ve picked up. The author of Great Midwest is going have a reading and reception and a local library near the end of the month. I’d like to go, but what would I say? “Um…hi…I’m obsessed with your book…would you sign my Kindle?” Perhaps I’ll just go to listen.
The heroine in this book as an ethereal palate, her knives and skillets are almost magic. I feel like I’m giving you a poor description of a complex character, but I don’t want to spoil too much. Read it. You’ll love it.
One of the reasons that her food radiates is that she reaches for the freshest possible ingredients. Of course I like things fresh, fresh tastes best (unless it’s apple pie….that’s always better the next day.) But this book forced me to think about how much effort I make to get the fresh-fresh-freshest produce. I’d like to think that I do make an effort, but apart from picking the days that I shop for certain items and pawing through the produce bins, I really don’t. Our summer farmer’s market affords me that luxury (and it truly is a luxury and a privilege. I won’t go on a social justice rant, but I’m sure you know what I’m talking about.)
For this dish, I decided to make sure I did get the freshest available food. Everything was local, the corn was picked at 6:30 that morning. I dislike soggy vegetables, so I barely cooked them. They are crisp and al dente. Because everything was so new-from-the-earth, the flavors were prime. I seasoned them as lightly as I could, with just-plucked herbs. Before I took my first bite, I noted that I hadn’t added any salt. After I took that bite, I was surprised to realize that it didn’t need any. I’m a salt fanatic (I’m probably headed for high blood pressure when I’m older), so this is saying quite a bit. I have never eaten an unsalted vegetable.
Serve this the moment it leaves the stove burner. Or heck, right out of the pan. It’s summertime. You’re allowed to get messy.
- 6 ears of the freshest corn
- 8 oz haricot verts
- 8 oz mulitcolored cherry tomatoes
- 2/3 cup thinly slivered purple onion
- 1/2 tsp microplane grated garlic
- 1/2 tsp thyme
- 1/2 cup parsley, minced
- 8-10 basil leaves, minced
- 1 tbsp coconut oil
- salt, optional
- Slice the kernels off the corn, french cut the haricot verts, and quarter the tomatoes.
- Fill a pot of water halfway and bring it to a high boil. Steam the beans over this for 1 1/2 minutes.
- Melt the coconut oil in a large pan set over medium heat.
- Add the onions, garlic, and thyme to the pan. Stir and then cover the pan. Cook for 3-4 minutes.
- Add the beans and the corn. Stir, cover again and cook for another 2-3 minutes.
- Add the tomatoes, cover again, and cook for 2 more minutes.
- Remove from heat and immediately stir in the parsley and basil. Add a pinch or two of salt if desired.
- Serve right away, warm, with lots of love.