Roasted Corn And Brussels Sprouts Succotash Recipes

SWEET CORN SUCCOTASH

Sweet Corn Succotash image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound scallops
4 ears corn, kernels cut from the cob
2 tablespoons grapeseed oil
1/4 cup sliced shallots
1 cup chanterelle mushrooms
1 cup blanched and peeled fava beans
1 cup diced, roasted carrots
1 cup grilled sweet corn kernels
2 1/2 cups sliced fresh chervil
Salt and pepper

Steps:

In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

ASIAN CORN SUCCOTASH

Asian Corn Succotash image

Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 3 servings.

Number Of Ingredients 13

Ingredients

1 cup frozen shelled edamame
2 cups fresh corn
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
VINAIGRETTE:
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce

Steps:

Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

CORN AND PEPPER SUCCOTASH

Corn and Pepper Succotash image

Make and share this Corn and Pepper Succotash recipe from Food.com.

Provided by Northern_Reflectionz

Categories Corn

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 red pepper, diced
1 garlic clove, chopped
1 cup corn kernel
1 cup baby lima beans
1 small tomatoes, chopped

Steps:

Saute pepper and garlic in butter.
Add the remaining ingredients, cover and simmer 7-10 minutes.

MAMA NINA'S CORN SUCCOTASH

Mama Nina's Corn Succotash image

I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!

Provided by mwynnmathis

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 small zucchini, roughly chopped
1 small yellow squash, roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
¼ cup roughly chopped red onion
4 cups fresh corn kernels
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon dried basil
¼ teaspoon salt

Steps:

Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g

BRUSSELS SPROUTS AND CORN

Brussels Sprouts and Corn image

Make and share this Brussels Sprouts and Corn recipe from Food.com.

Provided by gailanng

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Brussels sprout, cut in half and loose outer leaves removed
2 ears corn, kernels freshly cut off of the cob
3 tablespoons olive oil, divided
1/2 fresh lemon, juiced
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
salt, & pepper

Steps:

In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
Shake pan and stir to coat; continue to shake every so often, to enable a caramelized sear, but not an over-cook on one side.
After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.
Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.

Nutrition Facts : Calories 193.1, Fat 11.7, SaturatedFat 1.6, Sodium 25.7, Carbohydrate 21.7, Fiber 4.7, Sugar 4.8, Protein 5.2

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