Beanless Succotash
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 large tomato diced
- 6 corn on the cob leftovers ok (substitute canned kernel corn if necessary)
- 1 teaspoon sea salt to taste (i use a little bit more)
- 6 cloves fresh garlic peeled, minced
- 1/2 teaspoons ground coriander (i add unground seeds to my pepper mill)
- 3 pepperoncini diced small
- Carbohydrate 36.9400374999207 g
- Cholesterol 15.265 mg
- Fat 7.78090999999273 g
- Fiber 5.48767508719769 g
- Protein 6.61328499996663 g
- Saturated Fat 3.95732174999983 g
- Serving Size 1 1 Serving (249g)
- Sodium 466.060249999679 mg
- Sugar 31.452362412723 g
- Trans Fat 0.603839249996798 g
- Calories 217 calories
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.
