Watch as Sobeys Chef Nathan Schoenfeldt and Registered Dietitian Megan Dowling prepare and taste a Fresh Corn Succotash! Full Recipe below!
Fresh Corn Succotash
By Chef Nathan Schoenfeldt
Ingredients:
Garlic, minced – Two Cloves
Shallot, minced – One Whole
Red Bell Pepper, minced – One Whole
Butter – A Knob
Fresh Corn, cut from the cob – Two Cobs
Edamame Beans – A cup
Lime Juice – To Taste
Honey – To Taste
Thyme, fresh, stems removed – Two Tablespoons
Dried Spice Seasoning To Taste:
Cumin, Coriander, Smoked Paprika, Chili Powder, All Spice, Salt and Pepper
Procedure:
1 – Cut the corn from the cob by standing it on one end and trim down along its length with a knife.
1 – Cook the bacon in a heavy-bottom pot over medium heat. Add the garlic, thyme and shallots as the bacon cooks.
2 – Stir in the peppers and let them fry a little to soften up. Once fragrant, add the corn.
3 – Heat the corn through before adding the edamame beans.
4 – Adjust the flavour with lime, honey and the spice blend.
5 – Finish with butter.
This side dish can be held hot in a casserole dish in a warm oven, or in a pot on the back burner for a fairly long time. As leftovers, re-heat using a sautée pan and a little butter..
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