Roasted Corn Succotash

Roasted Corn Succotash Recipe - Vegetarian Swiss Dish

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roasted Corn Succotash is a delicious and nutritious dish that combines the flavors of fresh corn, lima beans, Swiss chard, and other vegetables. This recipe is perfect for a summer cookout or a cozy family dinner.

History

Succotash is a traditional Native American dish that has been enjoyed for centuries. It typically consists of corn and lima beans, but variations can include other vegetables and seasonings. Roasting the corn adds a delicious smoky flavor to the dish.

Ingredients

10 oz (283 g) package of frozen fava beans or baby lima beans
2 tbsp vegetable oil
2 medium cloves of garlic, smashed
2 large bunches of swiss chard (about 3 lb or 1.36 kg), tough stems trimmed, rinsed well and cut into 1 inch pieces (16 cups)
0.75 tsp salt
0.5 tsp freshly ground pepper
7 ears of fresh corn, kernels cut from cob (3.5 cups)
1 large carrot, finely chopped (0.67 cup)
3 scallions (white and light green parts), thinly sliced
2 tsp chopped fresh sage
hot pepper sauce for serving

How to prepare

In a medium saucepan, bring 0.5 cup of water to a boil.
Add fava beans and simmer until tender, about 8 minutes.
Drain and set aside.
Meanwhile, in a Dutch oven, heat 1 tbsp of oil over medium heat.
Add garlic and stir for 1 minute.
Stir in Swiss chard and sprinkle with 0.5 tsp of salt and 0.25 tsp of pepper.
Cover and cook, stirring occasionally, for about 5 minutes.
Uncover and cook until tender, about 5 minutes more.
Discard garlic and set Swiss chard aside.
In a large heavy skillet, preferably cast-iron, heat the remaining 1 tbsp of oil over medium heat.
Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes.
Stir in fava beans, scallions, sage, remaining 0.25 tsp of salt, and remaining 0.25 tsp of pepper, and cook for 1 minute more.
Divide Swiss chard among serving plates and spoon succotash alongside.
Serve with hot sauce.

Variations

Add diced bell peppers or cherry tomatoes for extra color and flavor.
Stir in cooked quinoa or rice for a heartier dish.

Cooking Tips & Tricks

Be sure to use fresh corn for the best flavor in this recipe.

- To easily remove the kernels from the cob, stand the corn upright on a cutting board and use a sharp knife to slice them off.

- Don't overcook the vegetables - you want them to be tender but still slightly crisp.

- Feel free to customize this recipe with your favorite vegetables or herbs.

Serving Suggestions

Serve this Roasted Corn Succotash as a side dish with grilled chicken or fish.

- It also makes a delicious topping for tacos or salads.

Cooking Techniques

Roasting the corn and vegetables adds a delicious depth of flavor to this succotash.

Ingredient Substitutions

You can use fresh or frozen lima beans in this recipe.

- Substitute kale or spinach for the Swiss chard if desired.

Make Ahead Tips

You can prepare the succotash up to a day in advance and reheat before serving.

Presentation Ideas

Garnish the succotash with fresh herbs or a drizzle of balsamic glaze for a beautiful presentation.

Pairing Recommendations

This Roasted Corn Succotash pairs well with grilled meats, seafood, or tofu.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

230

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 7g

- Sugars: 8g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 60% DV

- Vitamin C: 30% DV

- Iron: 10% DV

Alergens

This recipe is gluten-free and dairy-free.

Summary

This Roasted Corn Succotash is a healthy and flavorful dish that is high in fiber and vitamins. It's a great side dish or vegetarian main course option.

Summary

Roasted Corn Succotash is a delicious and nutritious dish that is perfect for summer gatherings or weeknight dinners. With its vibrant colors and flavors, this succotash is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory, just like the sweet taste of the roasted corn succotash that I have come to love so dearly. It was many years ago, when I was just a young girl living in a small town nestled in the rolling hills of the countryside.

I had always been fascinated by the art of cooking, watching my mother and grandmother at work in the kitchen, their hands moving with precision and grace as they whipped up delicious meals for our family. I longed to be just like them, to create dishes that would bring joy and nourishment to those I loved.

One summer day, as I was helping my grandmother tend to her garden, I stumbled upon a patch of corn that had grown tall and golden in the sun. My grandmother noticed my curiosity and smiled, her eyes twinkling with mischief. "How would you like to learn a new recipe, my dear?" she asked, her voice filled with excitement.

I eagerly nodded, and together we harvested the corn, shucking the husks and preparing it for roasting. My grandmother showed me how to brush the corn with butter, sprinkle it with salt and pepper, and place it on the grill until it was charred and caramelized to perfection.

As the corn roasted, my grandmother began to gather other ingredients for the succotash - fresh lima beans, ripe tomatoes, fragrant herbs, and savory onions. She explained to me the importance of using the freshest produce available, and how each ingredient played a crucial role in creating a harmonious medley of flavors and textures.

Once the corn was ready, we carefully cut the kernels off the cob and added them to the succotash, along with a generous dollop of butter and a splash of cream. The aroma that wafted from the pot was intoxicating, a symphony of sweetness and richness that made my mouth water in anticipation.

As we sat down to enjoy our meal, my grandmother regaled me with stories of her own childhood, of how she had learned to cook from her own mother and grandmother, and how each recipe had been passed down through generations, enriched and perfected along the way.

I listened with rapt attention, savoring every bite of the succotash that seemed to sing with the flavors of summer. The sweetness of the corn was balanced by the creamy richness of the butter and cream, while the lima beans added a comforting earthiness that grounded the dish in tradition.

From that day on, roasted corn succotash became a staple in our household, a dish that I would prepare for family gatherings, potlucks, and special occasions. Each time I made it, I would think of my grandmother and the day we had spent together in her kitchen, learning and laughing and sharing in the joy of creating something beautiful and delicious.

And now, as I pass this recipe on to you, my dear grandchild, I hope that you will carry on the tradition and make it your own, adding your own special touch and creating memories that will last a lifetime. For in the kitchen, as in life, the simple act of cooking can be a powerful force for connection, love, and nourishment. And in the taste of roasted corn succotash, you will find a little piece of my heart, waiting to be shared with those you hold dear.