Roasted Corn Succotash
Succotash is the adaptation of a Native American dish originating from the northeast. It's name resembles the pronunciation of "boiled corn kernels" in the Narragansett language. This simple & inexpensive dish was popular in the great depression, and additional ingredients have been added to succotash over time as its popularity spread throughout the country, creating many variations of this delightful recipe.
- 4 ears of corn in their husks
- 1 Tablespoon Extra-Virgin Olive Oil Try Caraluzzi's Extra Virgin Olive Oil
- 1 cup diced zucchini squash
- 1 cup chopped tomato peeled and seeded
- 1 cup cooked lima beans
- ½ cup scallions thinly sliced on diagonal
- ¾ cup low-sodium vegetable broth
- 1 Tablespoon chopped parsley
- 2 teaspoon chopped tarragon
- Salt and pepper to taste Try Caraluzzi's Sea Salt and Five Pepper Blend
Preheat oven to 400 degrees. Dampen corn husks with cold water and place directly on the oven rack. Roast corn until kernels are tender and cooked through, 10 -15 minutes.
When corn is cool enough to handle, pull away husk and silk. Cut kernels from cob and reserve.
Heat oil in a large sauté pan over medium high heat until it shimmers. Add corn and zucchini (squash) and sauté, stirring occasionally, until zucchini is tender about 3 minutes.
Add tomato, lima beans, scallions, and broth. Continue to sauté until all ingredients are very hot about 4 minutes.
Remove pan from heat. Stir in parsley and tarragon. Season to taste with salt and pepper. Serve immediately.