Cam's Corn Succotash


I heart this.  It's so summery and demands a picnic.  For me, no outdoor summer meal is complete without a corn dish and this one, made by Cameron, my husband,  is great.  It can be easily adapted to suit different tastes by changing the lime to lemon and swapping the cilantro for basil.   

Cam has a nice little trick to neatly getting the kernels of corn off the cob and into a bowl with minimal mess.  As shown in the picture, place a cup upside down in the bottom of a large bowl, stand the corn cob on the cup, slice the kernels off and they will fall into the bowl.  When done, remove cup.   

Serves 4. 

Corn Succotash 

olive oil

kernels of 4 ears fresh corn

1 poblano pepper, seeded, diced

1 shallot, diced

1 red pepper, seeded, diced

cilantro leaves, chopped 

lime juice

1 cup cherry tomatoes, halved

s + p

Heat a drizzle of olive oil in a pan on medium heat.  Add shallot and poblano, cook 2 minutes.  Add corn, cook 2 minutes or until corn is glossy and less starchy.  Add red pepper, herbs, lime juice and tomatoes.  Season with salt and pepper.  Serve.