Fall-Inspired Succotash
Recipe type: Side Dish
This vibrant, fall-inspired succotash features fresh corn from the cob, sautéed sweet potatoes, thinly sliced red onions, shaved Brussels sprouts, and homemade corn stock. It's impressive enough for a holiday spread, but simple enough to serve on a normal Tuesday evening.
  • Corn Stock:
  • 6 Corn cobs, kernels removed
  • 6 cups Water
  • 3 sprigs Flat leaf parsley
  • 3 Basil leaves
  • 1 Dried bay leaf
  • 1 scant teaspoon Kosher salt
  • ½ teaspoon Pink peppercorns (or 5-6 regular peppercorns)
  • Succotash
  • 2½ tablespoons Olive oil
  • ½ Large sweet potato, peeled and cut into small dice (about twice the size of a kernel of corn)
  • ⅛ Large red onion, very thinly sliced
  • Kernels from 6 ears of corn
  • 5 Large Brussels sprouts
  • ½ cup Corn stock
  • Kosher salt and black pepper
  • Fresh herbs for garnish
  1. To make the stock, remove corn kernels from the cobs and set them aside. Combine the bare cobs and all other stock ingredients in a large pot set over medium-high heat. Bring to a boil, cover, reduce heat to medium-low/low and simmer for 45 minutes. Remove from heat and allow to cool for about 45 minutes. Meanwhile prepare the vegetables, placing them in separate bowls (see photo).
  2. After the stock has cooled, remove the cobs and strain the rest through a fine mesh strainer. Discard solids.
  3. To make the succotash, place a large skillet over medium high heat. Add olive oil and allow it to heat up for about 30 seconds. Add the diced sweet potatoes and cook for two minutes, stirring often. Add the onions and cook for 1 minute. Add corn and Brussels sprouts, cook for 3 minutes. Add corn stock and allow the succotash to simmer for 2-3 minutes or until the vegetables are tender but still lively. Season with about ¼ teaspoon salt and ⅛ teaspoon pepper, more or less to taste. Garnish with fresh herbs if desired (I used parsley).
Recipe by Just Warm Bread at http://www.justwarmbread.com/fall-inspired-succotash/