The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Late-Summer Succotash

Ingredients

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

Directions

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.

Print Recipe