Succotash with a twist ;)
I had this amazing dish served at lunch at work, so I had to research it, and make my own take on the gazillion recipes I found online. This is a native American recipe, with America's favorite vegetable, the sweet corn. Your pallette will surely be pleased with a blast of fresh summer flavors! Enjoy!
Succotash with a twist ;)
I had this amazing dish served at lunch at work, so I had to research it, and make my own take on the gazillion recipes I found online. This is a native American recipe, with America's favorite vegetable, the sweet corn. Your pallette will surely be pleased with a blast of fresh summer flavors! Enjoy!
Cooking Instructions
- 1
Cook or steam the sweet corn until the skin of the corn feels less fibrous
- 2
Take the olive oil in a wok on very high heat. Add the minced garlic, and roast the garlic until the smell changes. There is no need to completely brown the garlic.
- 3
Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans. Add the salt. Toss on high heat for about 2 minutes until heated through.
- 4
Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes.
- 5
Add the black pepper and chilli flakes. Add the lime juice as well.
- 6
Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat.
- 7
Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage.
- 8
Serve hot, with rice, or as an appetizer portion. Enjoy!
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