Succotash Reinvented

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Succotash consists primarily of sweet corn and Lima beans.  Mostly Lima beans.  Frequently when we would visit my mother-in-law  she would say, “I made your favorite!  Lima beans.”  But Lima beans really are not a favorite at our house. We’ve been out of town for several days and I was looking in the fridge for something to make for a side dish.   I had a few ears of fresh corn from a cookout we had before we left, a poblano pepper, and some asparagus so I decided to reinvent succotash to suit our palates.

Ingredients:

4 ears of fresh corn cut off the cob

1 bunch of asparagus spears chopped

1 poblano pepper seeded and rough chopped

1/2 cup of red onion rough chopped

good drizzle of olive oil

salt and coarse black pepper to taste

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Preheat your broiler.

Toss all of the ingredients together and spread out on a baking sheet covered in foil. Drizzle with olive oil and add a generous amount of cracked pepper and salt to taste.

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Broil for 15-20 minutes stirring a couple times. Cook until you have a little char on the vegetables.

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Keep warm in the oven until ready to serve. Tonight we had smoked pork chops, smashed cauliflower and the succotash.

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The succotash would be good with red or orange bell peppers, fresh green beans, or, if you like, Lima beans. Enjoy.

 

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