Charred Tomato and Corn Succotash
Updated succotash recipe with charred tomatoes and corn seasoned with ancho chili, lime and garlic
Ingredients
- 6 ears corn shucked
- 1 package bacon cooked and chopped
- 1 bunch scallions sliced
- 1 pint cherry tomatoes washed
- 1 12oz bag frozen lima beans cooked according to package then run under cold water and drained
- 2 tbsp olive oil
- 1 tsp lime juice or 1 packet true lime
- 1/2-1 tsp ancho chili powder to taste
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Heat a heavy skillet over high heat. Add the corn and cook, rotating ears with tongs, until the corn has nice char on some of the kernels and is partially cooked. Remove to cool. Add cherry tomatoes to the pan and allow to blacken on one side in some spots, then shake the pan and let sit again. Do this until the tomatoes are a bit wrinkled and charred. Place into a large bowl to cool.
- Cook lima beans according to package, drain and run under cold water until cool. Then fully drain. Cook the bacon and chop it. I prefer to use the oven to cook my bacon.
- Cut the corn off the cobs and toss gently with the tomatoes. Add the lime beans and drizzle with olive oil, lime, chili powder and garlic powder and a bit of salt. Toss gently. Add scallions and bacon and toss again. Taste and add more salt or pepper, or the other seasonings until it tastes great. :)
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