Crystal PlantWith the lazy, hazy days of summer upon us, it is once again time for maize, more commonly known as corn. An excellent source of iron and fibre, corn can be served in more ways than one. Below you will find recipes that are beyond the cob. If you are looking for tasty ways to serve maize this year, try one or more of these tried-and-tested corn recipes.
PrintSweet Corn Succotash
With the lazy, hazy days of summer upon us, it is once again time for maize, more commonly known as corn. An excellent source of iron and fibre, corn can be served in more ways than one. Below you will find recipes that are beyond the cob. If you are looking for tasty ways to serve maize this year, try one or more of these tried-and-tested corn recipes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 Poblano pepper
- 3 ears fresh sweet corn, shucked
- 2 teaspoons vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons minced fresh garlic
- 1 cup halved grape tomatoes
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped cilantro
Instructions
- Husk the corn and remove from the cob.
- Removing the seeds, dice the Pablano pepper and set aside.
- Heat the vegetable oil in a skillet over high heat. Once hot, add the onions and bell peppers.
- Sauté for 5 minutes, then add the corn to the skillet. Sauté for another 5 minutes until onions are softened.
- Add the chopped Poblano pepper, tomato, and garlic; sauté 2 minutes until garlic is fragrant.
- Turn off the heat. Stir in the cilantro, salt, pepper and lime juice. Serve warm or at room temperature.
