Thursday, October 30, 2014

Corn and Mushroom Succotash

I've made a lot of corn and black bean salads (which I liked every single one), but this one has a twist:  mushrooms.  It really changes the flavor profile making it bit more savory.  I generally make a corn and black bean salad with a Mexican flare (adding red peppers and smoked paprika and/or cumin.  This was a nice change and went very well with that deliciously simple salmon I posted a few days ago.

CORN and MUSHROOM SUCCOTASH (4-6 servings)

4 ears fresh corn, husks and silks removed
6 oz fresh sliced portabelllo or button mushroom
4 tsp minced fresh garlic
1 large tomato, coarsely chopped
3 Tbsp fresh cilantro or parsley, coarsley chopped
2 Tbsp unsalted butter
3/4 tsp kosher salt, divided
1 can reduced-sodium black beans (15-16 oz can), rinsed and drained
1/4 tsp black pepper
Juice of 1 lime (1 Tbsp)
1/4 tsp hot pepper sauce

Preheat large saute pan on medium-high 1-2 minutes.  Melt butter in pan, then add corn and stir 2-3 minutes or until slightly browned.

Stir in mushrooms, garlic, and 1/2 tsp salt; cook and stir 2-3 minutes or until mushrooms soften.

Reduce heat to low.  Stir in tomatoes, beans, pepper, and remaining 1/4 tsp salt; cook 1-2 minutes or until hot.  Remove pan from heat.  Squeeze lime for juice (1 Tbsp) over mixture, then stir in pepper sauce and cilantro or parsley.

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