Succotash is one of my favorite side dishes for outdoor dinners. This recipe does not include lima beans (which I love) probably because I forgot to buy them. But it does makes the salad a bit lighter and brighter.
I use lime and lemon juice in the dressing because I like the combination. It also includes olive oil just to make it a bit more Israeli.
BT's Grilled Corn Succotash
Ingredients:
3 ears fresh corn
2 sweet bell peppers - preferably red
1 medium red onion
10 long okra pods
1/2 pound (220 grams) cherry tomatoes
2 tablespoons olive oil
1 lemon - juiced
1 lime - juiced
5 drops of tabasco sauce
1/2 teaspoon kosher salt
1/2 teaspoon sugar
Directions:
Husk corn and clean peppers
Grill corn and peppers until they are well charred
Remove kernels from corn
Deseed peppers and dice into small pieces
Add corn and peppers to bowl
Bring water to boil and blanch okra - approximately 1 minute
Drop into ice water to stop cooking
Remove okra and slice into logs
Quarter cherry tomatoes
Dice red onion into small pieces
Add okra, tomatoes and onion to corn
Whisk together olive oil, salt, juices, sugar and tobasco sauce
Pour over salad
Refrigerate 2 hours before serving
Enjoy! !בתיאבון
Commentaires