Today I decided to give it a try and make the dish that she calls an ode to the end of summer. Using up the fresh summer vegetables in one last dish, like the corn and colourful tomatoes.
This recipe is really simple, fresh, highlighting the best that Ontario summer produce has to offer. The lime zest and juice really brightens the dish up. Serve it as a side dish for dinner, or make it a meal by topping it with some jumbo grilled shrimp!
Enjoy and thanks Trish for the recipe!
Elena's Succotash
Serves 6-8
Ingredients:
Zest and juice of 1 lime
2 tsp (10mL) butter, melted
1 tsp (5mL) cayenne pepper
4 ears corn, husked
1 sweet red pepper, diced
1⁄4 red onion, diced
1 1⁄2 green onions, thinly slices
1 1⁄2 cups (375mL) halved cherry tomatoes
1 cup (250mL) shelled edamame, blanched and cooled 1/3 cup (75mL) olive oil
1 tsp (5mL) salt
1 avocado, cubed (optional)
Directions:
Preheat grill to medium.
Stir together lime zest, butter and cayenne. Brush on corn. Grill, turning every 3 or 4 minutes, until soft and lightly charred, about 10 minutes.
Remove from grill and let cool.
Working over a large bowl, cut corn off the cob.
Add red pepper, red onion, green onions, tomatoes, edamame, olive oil, salt and lime juice. Stir Well. Cover and refrigerate overnight.
Add avocado, if using, just before serving.
Kitchen Notes: I always buy edamame still in their shell for a quick snack, but for this dish, buy the shelled edamame to save time.
Variation: Substitute frozen fava beans for edamame
Ingredients:
Zest and juice of 1 lime
2 tsp (10mL) butter, melted
1 tsp (5mL) cayenne pepper
4 ears corn, husked
1 sweet red pepper, diced
1⁄4 red onion, diced
1 1⁄2 green onions, thinly slices
1 1⁄2 cups (375mL) halved cherry tomatoes
1 cup (250mL) shelled edamame, blanched and cooled 1/3 cup (75mL) olive oil
1 tsp (5mL) salt
1 avocado, cubed (optional)
Directions:
Preheat grill to medium.
Stir together lime zest, butter and cayenne. Brush on corn. Grill, turning every 3 or 4 minutes, until soft and lightly charred, about 10 minutes.
Remove from grill and let cool.
Working over a large bowl, cut corn off the cob.
Add red pepper, red onion, green onions, tomatoes, edamame, olive oil, salt and lime juice. Stir Well. Cover and refrigerate overnight.
Add avocado, if using, just before serving.
Kitchen Notes: I always buy edamame still in their shell for a quick snack, but for this dish, buy the shelled edamame to save time.
Variation: Substitute frozen fava beans for edamame
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