I was raised in the South and the Midwest. Both of these regions have different attitudes about corn. Corn is very important in the South, often eaten every day as corn bread or grits. As I child I sometimes ate corn on the cob in the South, but more often I ate fresh corn kernels sauteed in butter or bacon fat, or tucked into hushpuppies. When I moved to Illinois, we gradually switched to only eating corn on the cob. Eating the fresh ears of corn was as eagerly anticipated as vine ripened tomatoes. My mother grew sweet corn and we would start boiling the water to cook it when she went out to pick the fat, golden ears. Recently, I've gone back to cutting corn kernels off the cob and rediscovered how superior it is to the best frozen corn. Yesterday I had succotash, made with lightly cooked corn, fresh picked green beans, and lima beans. I normally make this with butter and cream. But, this vegan version was wonderful, and very easy to make. One reason this dish is so delicious was the basil added to it, which made all the ingredients taste even more "garden fresh". And that made this dish a great one for Weekend Herb Blogging, created by the lovely Kalyn, who has been hard at work, now that school is back in session. But, she still has time to host WHB at her site this weekend. Please go there and see what all the other herb bloggers have fixed for you.
After cutting off the kernels I like to make corn stock with the cobs. I cook the cobs along with an onion, garlic, and some herbs. Here, I simmered 3 ears of corn, a cup of caramelized
onions, a smashed clove of garlic, and 3 sprigs of thyme in about 2 quarts of water for one hour.
After it simmered and reduced down quite a bit, I strained and
seasoned it with salt and white pepper. That left me with a delicious, rich stock so good I was tempted to drink it
right then. But, I froze it to use in soups, stews or sauces.
Succotash Of Fresh Corn, Green Beans, Baby Lima Beans And Basil (Mustards Grill Napa Valley Cookbook)
2 cups sweet corn kernels, cut from the cob (about 3 or 4 ears)
1 1/2 cups fresh green beans, cut in small pieces
1 1/2 cups shelled baby lima beans, fresh or frozen
1/3 to 1/2 cup shredded basil
3 tablespoons olive oil
1 clove garlic, minced
salt and pepper
Cook the sweet corn in boiling water for 3 minutes. Scoop it out of the water and drain. Add the green beans to the water and cook for 3-4 minutes, just until tender, then scoop out and add to the corn. Cook the lima beans in the boiling water until tender, which may take 4-10 minutes. Drain them and add to the corn/beans.
Heat the oil in a heavy pot over medium heat. Add the garlic and cook until it's softened, then add half the basil and cook for another 30 seconds. Add the corn, and both beans to the pot and toss together in the oil for about 30 seconds. Remove from the heat, add salt and pepper to taste and serve, with the remaining basil scattered on top.
Something as simple as succotash is so good and the basil is inspired. Really interested in the broth! Sounds excellent.
Posted by: Tanna | September 08, 2006 at 03:30 AM
This has been on my "make now" list two years in a row now! And I LOVE the idea of the corn stock, great idea, great GREAT idea! You get the "Waste Not Want Not" award today!
Posted by: Alanna | September 08, 2006 at 03:35 AM
This sounds just fabulous. Corn stock is something I've always thought would be enormously flavorful but I haven't ever made it either.
Posted by: Kalyn | September 08, 2006 at 04:43 AM
Looks like a great base for many dishes.
Posted by: Jeff | September 08, 2006 at 06:16 AM
Very fresh corn is another food that I die for. Next time I won't throw away the cobs, will make this yummy corn stock (white pepper is good idea!). Thanks Sher!
Posted by: gattina | September 08, 2006 at 07:13 AM
oh forgot to add... stick with your sink ;P your picture is great!
Posted by: gattina | September 08, 2006 at 07:16 AM
This looks great -- fresh and light. But what really caught my eye is the corn stock. What a great idea! I've never thought of using corn cobs for stock but the broth you made looks so rich and tempting that I realize I should be.
Posted by: Julie | September 08, 2006 at 08:03 AM
Wow! I am so impressed with both. The succotash looks fantastic and I'd never thought of making stock with the cobs either but I can imagine how wonderful it smells and tastes. Great work!
Posted by: Glenna | September 08, 2006 at 08:56 AM
Oh, Sher, I've been so remiss in checking in with you here! I'm still alive, just incredibly busy with the new job, and too busy outside of work with wedding plans. No excuse, I know. Your recent recipes look fantastic and once I go grocery shopping this weekend, I'm gonna make something from here, darn it!
Posted by: Shannon | September 08, 2006 at 11:36 AM
I just keep on learning new things from you Sher. Corn stock - what a great idea! It's now on my ever-growing list of things to make that you've posted. Thanks!
Posted by: Christine | September 08, 2006 at 02:29 PM
Tanna,
Thank you. Succotash is very easy--but so good. I guess that's why it's been popular for hundreds of years.
Alanna,
It's a very nice dish. And the stock is a great thing to add to soup. Hope you make some!
Kalyn,
Corn stock is so easy, as you can see. And I read that you can even freeze the corn cobs if you don't have time and make the stock with them later.
Jeff,
Yes, it is. It adds that extra depth of flavor to a dish.
Gattina,
Yes--don't throw away the cobs!! And thank you about the pictures! :):)
Julie,
I'm so glad everyone liked the corn stock. I almost didn't include it in the post!
Glenna,
Thank you! Now you can stockpile corn cobs and make a huge kettle of corn stock! No?
Shannon,
Oh, you're much too busy to be cooking big meals. Tell us about the wedding when you get a chance!! Now that Ella has arrived, I've starting thinking about your wedding all the time! Is Colin going to be ring bearer?
Christine,
You could use it to make a great chowder for Beach Night!!!
Posted by: sher | September 08, 2006 at 11:01 PM
Oh, yes. Frozen corn is to fresh corn what canned music is to live. Meaning enjoyable enough, but not really exciting!
http://mindycooks.blogspot.com
Posted by: mindy toomay | September 09, 2006 at 01:00 AM
i made a pasta dish like this not too long ago, with the addition of sausage (a huge no-no for the 2wk vegan!)
it was delicious, but so insanely ugly that i didn't even bother blogging it!!
yours is much prettier :-)
Posted by: ann | September 09, 2006 at 07:48 AM
Sher, I have a couple coming over for dinner on Saturday, and would like to serve the succotash. How many does your recipe serve? I LOVE lima beans, and of course corn and green beans are also a favorite, so this sounds geat. Love your blog, I am always starving after reading and seeing the pictures!!!!
Posted by: Char Buckley | September 20, 2006 at 05:07 PM
Mindy,
I hate to see the end of fresh corn! Love it so.
Ann,
Well, I'm vegan no more, so the sausage sounds great!
Char,
Hi buddy! I think I would double the recipe for more than three people. Actually, it's so tasty, it might only serve two! Have a great party!
Posted by: sher | September 22, 2006 at 01:14 AM