SUCCOTASH IS RACH'S CHOICE FOR AN EASY SUMMER SIDE OF VEGGIES
Succotash is a method of quick-cooking corn + beans for an easy, healthy side for any summer meal.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- Scrape corn kernels and milk from cob by standing in a large bowl, balancing the ears on a small, inverted bowl
- Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan, add corn and let the sugars start to develop, 2 to 3 minutes
- Add peas, fava beans, zucchini, asparagus, garlic, chilies, onions and ramp whites or green onion whites, season with salt and pepper, cook 4 to 5 minutes more, add ramp greens, herbs, tomatoes if using, lime juice, toss, and garnish with radishes if using
RACHAEL RAY'S BARBECUED SUCCOTASH
Make and share this Rachael Ray's Barbecued Succotash recipe from Food.com.
Provided by linguinelisa
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.
BARBECUED CORN SUCCOTASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.
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