This week we have our final installment of Guest Recipes with Love & Lemons. For the past few weeks, we’ve been treated to some amazing salad recipes by Jeanine and Jack. (A Grilled Panzanella, a Strawberry Quinoa Salad, and a Grilled Peach Salad!) For their last week here at Anthology, Jeanine came up with a tasty and unconventional way to eat all the sweet corn that’s flooding farmers markets right now: a light, summery succotash. Thanks for sharing all these recipes with us, Jeanine and Jack!
Edamame & Corn Succotash
Serves 2 as a main course, 4 as a side
Having grown up in Illinois, I have a special place in my heart for corn. My mom called it Farm Corn, that bi-color sweet corn that was only available for about four weeks in the summertime. There was nothing like it. Sweet, juicy, crunchy… I would sit down for dinner and eat two or three ears of corn at a time.
Here in Austin we have some pretty nice corn. It’s no Midwestern corn, but it’s still a quintessential taste of summer. Here I combined it with crunchy colorful vegetables, spicy jalapenos, and some bright herbs. I love a succotash that is rich and creamy, but to keep this on the lighter side I splashed in just a bit of coconut milk.
Serve this room temperature by itself or as a side dish. We managed to have a tiny bit leftover, and it was absolutely delicious cold the next day. —Jeanine
1 tbsp butter
1 tbsp olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 tbsp lemon thyme leaves (or regular thyme)
1 red bell pepper, chopped
1/2 jalapeno, chopped small
1/2 c green beans, chopped
1 tsp agave syrup or honey
1/2 small lemon, juiced
1/2 c corn
1/2 c edamame
2-4 tbsp coconut milk
1 c arugula
1/4 chopped basil
2 tbsp chopped mint
1/4 c slivered toasted almonds
salt & pepper, to taste
Heat oil and butter in a large skillet over medium heat. Add onion, salt, and pepper and cook until onions are translucent, about 1 min. Add garlic and thyme leaves and cook for about 30 seconds more. (You don’t want your garlic to burn).
Add peppers and green beans and cook, stirring gently for 1 minute. Add agave and lemon juice and stir.
Add corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
Remove from heat. Stir in arugula and herbs so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle almond slices on top.
Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.