Summer Corn Succotash (no beans)  

This is a quick cooking dish, prepare all the vegetables ahead if needed, then you should be able to cook everything in less than 10 minutes. Use less or more corn as desired, it just depends on whether you want more of a mixed vegetable dish or a corn dish with vegetable garnish. Feel free to adjust the other vegetable quantities depending on what you have on hand or what you like best.

2 tablespoons butter or oil
2 leeks, cut lengthwise and sliced thinly, white parts only
1 squash, diced
1 bell pepper, diced
2-4 ears sweet corn, husked, kernels cut from the cob
1 cup cherry tomatoes, halved
1 tablespoon fresh herbs, (basil, tarragon, chives or parsley)
Salt and pepper

Prepare all vegetables so that they are ready to cook. In a very large sauté pan, melt butter and add cut leeks, cooking over medium heat for about 2 minutes. Turn the heat to high, add squash and bell pepper, cooking for another 2 minutes while stirring. Add cut corn, and continue cooking for 2 more minutes, then finish with the tomatoes and herbs, salt and pepper. Remove from heat and enjoy immediately.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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