Roasted (or Grilled) Corn Succotash

This recipe comes from Alison Clement, Personal Chef and Owner of Square Meals: Custom Cuisine.

4 ears of corn, shucked
1/2 tablespoon butter
Pinch of salt
4 cups water
1 cup shelled beans, any shelling bean will work
2 cups (about 1/2 pound) green beans cut into 1-inch pieces
1 1/2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 cup favorite small tomatoes, halved
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh squeezed lemon juice
Salt and pepper to taste

1. Preheat oven to 375 degrees. Place the corn on a large piece of foil, dab with butter and sprinkle with salt. Wrap the corn tightly and roast for about 25 minutes , turning the packet occasionally. Remove from oven and let cool. Alternatively, place shucked corn on a preheated grill and cook for about 12 minutes until golden brown in some spots, turning often. Cut the kernels off each ear and set aside.

2. Meanwhile, bring water to a boil, add a teaspoon of salt, and cook shelled beans until tender – about 20 minutes. Add the green beans and cook another 2 minutes. Drain and run under cold water until cool. Drain well.

3. Melt the butter in a large skillet, add onion and sauté for about 5 minutes until translucent. Add garlic and sauté another minute. Add corn and cook for about 2-3 minutes. Add beans and cook another 2-3 minutes. Add tomato halves and cook 1 minute. Remove from heat and add remaining ingredients. Serve hot.

Yields 6 cups

This recipe was demonstrated as part of the Easy Market Meals program organized by CUESA, the Center for Urban Education about Sustainable Agriculture. Visit us online at www.cuesa.org.