Sweet Corn Succotash

Sweet Corn Succotash

Chef Tyler
Cook time: 30 mins
Servings: 2
Difficulty: Beginner

Get ready to savor the taste of sunshine with our Sweet Corn Succotash. We've taken fresh, sweet corn kernels and sautéed them to golden perfection, then added a medley of colorful, crisp veggies. It's a symphony of flavors and textures, with a touch of smoky bacon for that extra oomph. The result is a dish that's like a sunshine-filled picnic on your plate. With a burst of sweet corn, the deliciousness of Brown Butter Truffle Honey and the crunch of vibrant vegetables, our Sweet Corn Succotash is the perfect side to brighten up any meal.

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What you'll learn

  • Create a flavorful Corn Succotash that combines the natural sweetness of corn with the smokiness of bacon.
  • Discover the versatility of this succotash, perfect as a side dish or a delicious accompaniment to your favorite steak.
  • Learn how to craft a gastrique by reducing honey and sherry vinegar, a sweet-tangy mixture that beautifully coats and enhances the flavor of the summer corn.

Mise En Place

Knife
Chopping Board
Saute Pan
Wooden Spoon
Spoon
Knife
Chopping Board
Saute Pan
Wooden Spoon
Spoon

Shopping List

Sweet corn, 1 ear

Scallions, 1 bunch

Sun dried tomatoes, 1 oz

Unsalted butter, 1 tbsp

Hardwood smoked bacon, 1 oz

Brown Butter Truffle Honey, 2 tbsp

Balinese Truffle Salt, to taste

Sherry vinegar, 2 tbsp

Baby spinach, 1 handful

Prep

  1. Shuck and kernel the corn.
  2. Slice the scallions, white and tender green parts only.
  3. Dice sun dried tomatoes and bacon. Set aside.

How to cook

  1. In a large sauté pan over medium heat, melt the butter.
  2. When the butter begins to sizzle, add the bacon and stir occasionally until the fat has rendered, about 2 minutes.
  3. Add the corn and a pinch of Balinese Truffle Salt and stir for 1 minute to warm.
  4. Add in the sun dried tomatoes and stir to combine.
  5. Mix in the Truffle Honey and vinegar and stir until the corn is glazed and the liquid has evaporated, about 2 minutes.
  6. Turn off the heat and stir in the scallions and baby spinach. Season with Balinese Truffle Salt to taste.
  7. Enjoy the corn succotash on its own or as a side to a beautiful steak.