A bright tasting corn succotash without the beans (goes well with my Chicken Kalbi)

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Name: Beanless Succotash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 Corn on the cob Leftovers OK (substitute canned kernel corn if necessary); 2 tablespoons Unsalted butter; 1 teaspoon Sea salt To taste (I use a little bit more); 6 cloves Fresh garlic Peeled, minced; 1 teaspoon Ground black pepper; 1/2 teaspoons Ground coriander (I add unground seeds to my pepper mill); 1 Large tomato Diced; 3 Pepperoncini Diced small

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INGREDIENTS

6 Corn on the cob ; Leftovers OK (substitute canned kernel corn if necessary)
2 tablespoons Unsalted butter
1 teaspoon Sea salt ; To taste (I use a little bit more)
6 cloves Fresh garlic ; Peeled, minced
1 teaspoon Ground black pepper
1/2 teaspoons Ground coriander ; (I add unground seeds to my pepper mill)
1 Large tomato ; Diced
3 Pepperoncini ; Diced small

Servings

INSTRUCTIONS

1. Cut corn from cobs (boiled for 8 minutes in water, and 1cup milk).

2. Heat butter in large sauce pan, medium heat. (If preparing with Chicken Kalbi, cook in same pan with remaining pan drippings).

2. Add garlic and pepperoncini to pan, turning up heat to medium high, sauté just short of caramelizing (it will finish in subsequent steps), approximately 3 minutes.

3. Add corn to pan, reducing heat a bit, breaking up clumps with spatula as required. Sprinkle with pepper, salt, and coriander to taste, stirring frequently. Sauté for about 4 minutes scraping the pan to return caramelized portions to the mixture.

4. Add the diced tomato (about 1/4") and toss till just heated (avoid overheating so tomato remains mostly intact and fairly firm to maintain bright flavor).

5. Plate on warmed plates as a side (complements my Chicken Kalbi well), with an artful sprinkle of the balsamic vinegar to finish.

NOTES

Great way to use left over corn on the cob (we always seem to make too much), but drained canned kernel corn (creamed corn will not work) does well as a substitute.

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Beanless Succotash

6 Corn on the cob Leftovers OK (substitute canned kernel corn if necessary)
2 tablespoons Unsalted butter
1 teaspoon Sea salt To taste (I use a little bit more)
6 cloves Fresh garlic Peeled, minced
1 teaspoon Ground black pepper
1/2 teaspoons Ground coriander (I add unground seeds to my pepper mill)
1 Large tomato Diced
3 Pepperoncini Diced small

1. Cut corn from cobs (boiled for 8 minutes in water, and 1cup milk).
2. Heat butter in large sauce pan, medium heat. (If preparing with Chicken Kalbi, cook in same pan with remaining pan drippings).
2. Add garlic and pepperoncini to pan, turning up heat to medium high, sauté just short of caramelizing (it will finish in subsequent steps), approximately 3 minutes. 
3.  Add corn to pan, reducing heat a bit,  breaking up clumps with spatula as required. Sprinkle with pepper, salt, and coriander to taste, stirring frequently. Sauté for about 4 minutes scraping the pan to return caramelized portions to the mixture.
4. Add the diced tomato (about 1/4") and toss till just heated (avoid overheating so tomato remains mostly intact and fairly firm to maintain bright flavor).
5. Plate on warmed plates as a side (complements my Chicken Kalbi well), with an artful sprinkle of the balsamic vinegar to finish.

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A perfect side with my Chicken Kalmbi
me2earth

me2earth

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4 Servings

Calories: 217
Calories from Fat: 70 (32%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.2g
Cholesterol 15.3mg		5 %
Sodium 466.1mg		16 %
Potassium 677.5mg		18 %
Total Carbohydrate 36.9g		11 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 31.5g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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