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Sufferin' Succotash
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A picture of Sufferin' Succotash.

Sufferin' Succotash

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Looney

Looney

Read more

Sufferin' Succotash

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Looney

Looney

Read more
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Ingredients

10 mins
6 servings
  1. 1bag frozen super sweet corn
  2. 1red onion
  3. 1/2red bell pepper; small dice
  4. 1/2yellow bell pepper; small dice
  5. 1/2green bell pepper; small dice
  6. 1 clovegarlic; minced
  7. 1 stickbutter
  8. 1/3 cupapple cider vinegar
  9. 1 tspcayenne pepper
  10. 1large pinch sugar
  11. 1 pinchkosher salt
  12. 1 pinchcracked black pepper
  13. 1EVOO; as needed
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Steps

10 mins
  1. 1

    Thaw frozen corn. Slowly melt 3/4 butter til browned. Add peppers and onions. Add enough oil to coat if necessary. Add garlic when veggies are nearly caramelized. Add corn and remaining butter. Toss.

  2. 2

    Add vinegar, sugar, and spices. Toss. Reduce vinegar until evaporated.

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ChefDoogles
ChefDoogles @ChefDoogles
on April 23, 2015 13:05
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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