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Fresh Corn Succotash

Posted By Simon Clarke On 2012/07/04 @ 4:38 pm In Appetizers,Eggs,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Sides,Soy,Sulphites,Summer,Tree Nuts,Wheat | No Comments

Corn Succotash [1]Serves 4-6

Free of: All top allergens and gluten-free

Ingredients

  • 1 tbsp olive oil
  • 2 slices bacon, diced
  • 2 cups (475 mL) sweet onion, diced
  • 2 cloves garlic, finely diced
  • 4-6 large tomatoes, seeded and diced
  • 3 cups (725 mL) fresh corn kernels
  • 2 cups (475 mL) fresh lima beans (or other fresh beans)
  • 1 cup (250 mL) fresh peas
  • 1 cup (250 mL) fresh basil, chopped
  • 1 tsp fresh ground pepper
  • 1 tsp salt

Method

  1. In a large skillet, heat oil over medium-high heat. Add bacon and cook 2-4 minutes.
  2. Add onion, cook another 2 minutes. Add garlic, then rest of ingredients.
  3. Turn heat down to medium-low. Cover and simmer for 16-20 minutes, stirring often.
  4. Season with salt and pepper to taste, add basil and toss to combine. Serve warm.

Pairs nicely as a side to the Grilled Chicken with BBQ Sauce [2].

 

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [3].

 


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[1] Image: http://allergicliving.com/wp-content/uploads/2012/07/Corn-Succotash.jpg

[2] Grilled Chicken with BBQ Sauce: http://allergicliving.com/index.php/2012/07/04/grilled-chicken-with-bbq-sauce/

[3] here: http://allergicliving.com/subscribe.asp

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