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.