Simple and Succulent Succotash

START TO FINISH: 30 MINUTES, MOSTLY ACTIVE

After enjoying a similar dish while dining at a “locals-favorite” restaurant in Lawrence, we became determined to find a way to recreate succotash at home. It took a bit of creativity, but we finally realized that a bit of cream cheese stirred in at the end could replace the cup of heavy cream called for in other recipes. This simple step also greatly reduces the amount of time it takes to make this succulent side item, keeping the colors bright and the vegetables crisp-tender. We are confident this will soon become one of your family’s favorite ways to use fresh corn. Serves six as a side item, and the leftovers taste great for an easy lunch the next day.

Ingredients:

• 4 slices nitrate-free bacon
• 2 T. extra virgin olive oil
• ½ c. red onion, minced
• 1 clove garlic
• 1 red bell pepper
• 1 c. frozen organic edamame or baby lima beans
• 4 ears fresh corn, shucked
• ½ t. organic cane sugar
• ½ t. sea salt
• ½ t. fresh ground pepper
• 1 lemon, zest and juice
• 2 green onions, minced
• 2 T. fresh basil
• 1 T. fresh tarragon
• 2 T. real cream cheese

Instructions:

Preparations: Mince ½ c. red onion and one clove garlic. (You will add the onion/garlic, pepper, edamame, corn and herbs all at separate times—please store separately if working ahead.) Dice one red bell pepper. Set frozen edamame out to defrost slightly. Remove the kernels from 4 ears of fresh corn. Mince green onions, basil and tarragon. Zest one lemon.

Brown your bacon: Heat a large deep skillet over medium heat for about 5 minutes. When skillet is hot, use sharp kitchen shears to cut bacon into ¼-inch strips. Brown bacon until crispy, about 5-8 minutes. When crisp, use a slotted spoon to transfer bacon to a paper towel lined plate to dry.

Prepare your succotash: Add 2 T. extra virgin olive oil to the remaining bacon drippings and allow to heat for about 30 seconds, until oil shimmers (still over medium heat). Add minced onion and garlic to skillet and sauté for 30-45 seconds, just until fragrant. Add diced bell pepper to skillet and sauté one minute more. Add edamame to skillet and sauté another minute. Finally, add fresh corn and ½ t. each cane sugar, sea salt and black pepper to skillet. Sauté 1-2 minutes more, until all vegetables are heated throughout and crisp-tender. Stir lemon juice, lemon zest, fresh herbs and cream cheese into skillet. When cream cheese has melted, turn off heat.

Getting it on the table: Transfer contents of skillet to a suitable-sized mixing bowl. Sprinkle the succotash with the crumbled bacon. If desired, garnish dish with a few extra herbs. Serve immediately and enjoy.

Notes: This side item makes an excellent accompaniment to roasted jumbo shrimp, scallops, chicken sausage or grilled salmon. It is naturally gluten-free and nut-free. Vegetarians can omit the bacon and add an extra tablespoon of olive oil when starting the onions and garlic. Both of our girls have enjoyed this dish from a very young age, and it is a great way to introduce new eaters to some of the fresh flavors of summer herbs. If desired, this dish can be made year round using frozen corn (2 c.) and dried tarragon (1 t.) in place of the fresh.