Beautiful in-season sweetcorn is such a delight! Especially when teamed with other farm-fresh veggies to make into a vibrant medley.
Succotash is a truly American dish (the name is of native American origin) and pairs well with grilled salmon, steak, sausages, chicken or anything else. It also works well for meal prep for the week, for buffets or for summertime picnics. This is a dish with many variations that sometimes includes beans, tomatoes or jalapenos. We quite like the following version:
a few glugs of OPUS oléa extra virgin olive oil
4 ears of sweetcorn (or 2 cups of frozen sweetcorn kernels)
1 red bell pepper, diced
2 medium sized courgettes, diced
2 medium sized onions, diced
1 stalk of fresh celery, diced (optional)
OPUS unprocessed sea salt, to taste
fresh ground pepper, to taste
finish with a drizzle of OPUS Chili olive oil and/or OPUS Garlic olive oil, to taste
Add OPUS extra virgin olive oil to a large pan on medium heat.
Add your diced onions to the pan and stir with a wooden or silicone spatula for 3-4 minutes until slightly translucent.
Add all the remaining diced veggies, as well as the sweetcorn kernels and mix well. As soon as everything has heated through, place lid over the pan and allow the veggies to cook in their own moisture for about 10 min.
Remove lid and allow your succotash to caramelise slightly for a few more minutes without letting it to go too soft.
Season with unprocessed sea salt and fresh ground pepper. Finish with a drizzle of OPUS Chili olive oil and/or OPUS Garlic olive oil, to taste.