By Carmel Karni — See the recipe
I love a good, summery veggie stew and I love the combination of peppers, tomatoes and corn. I came up with this recipe to use up all the great veggies summer has to offer. Dave dubbed this dish “Doesn’t Succotash” and while this dish involves no lima beans at all, so it isn’t technically succotash, you must agree that this name is worthy regardless of its accuracy. Also, no offense Real Succotash (what can you do. It's kinda bland and dry) but this one actually doesn’t suck.
You can keep this dish vegan or add a touch of butter at the end, for silky richness.
Recipe
- 2 TBS olive oil
- One large onion, diced
- 1 large sweet red pepper, diced
- 1-2 jalapeños, diced (seeds optional, but its good with a little kick!)
- 4 cloves of garlic, minced
- 4-5 roma tomatoes, diced
- 2 medium zucchinis, diced
- 3 ears of corn, peeled
- Salt
- 1-2 TBS Butter (optional)
- Basil leaves for garnish
Heat olive oil in a large high-sided pan. Add onion, peppers, jalapeños and a little salt and cook on high heat for a few minutes. You want a little color on them. Add the garlic and cook for a few seconds, just until you can smell it. (Watch the pan. In my opinion, the true taste of hell is the taste of burnt garlic) add the tomatoes along with another small pinch of salt and let them cook down for a few minutes, you want them to just start breaking down. Add the zucchinis and cook until still toothsome. In the meantime, cut the kernels off of the ears of corn. After you cut the kernels off, run the back of your knife on the cob over a bowl to get all the corn liquor. Once the zucchini is almost where you want it, add the corn along with all the corn liquor you collected and cook for another couple of minutes, just until the corn is heated through. Taste for salt and finish with a couple of TBS of butter if you like. Garnish with the basil and serve. The dish is good hot, cold and in room temp.
