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Late-Summer Succotash


4 ears corn, shucked

3 tablespoons olive oil (or bacon fat for more flavor)

½ Vidalia onion, diced

1 orange bell pepper, diced

1 yellow bell pepper, diced

½ pound young green beans, sliced into ½-inch pieces

2 tablespoons minced garlic

1 pint sungold tomatoes (or any small variety), halved

2 tablespoons chopped parsley


Preheat oven to 400 degrees. Roast corn for 10 minutes, allow
to cool slightly, then use a knife to remove all the kernels, reserve. In a cast-iron skillet, heat olive oil until the first whisps of smoke appear. Add onion and sauté 2 minutes. Then add peppers, green beans, corn, and garlic, and cook for 5 minutes, until all vegetables are tender but still have a little bit of crunch. Remove from heat, add tomatoes and parsley, and toss to combine.
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