Charred Corn Succatash
Writer: Cape Cod Life Publications
Charred Corn Succatash
Writer: Cape Cod Life Publications
Servings: 8
Ingredients
- 6 ears corn shucked
- 1 pint green beans
- 1 pint cherry tomatoes sliced in half
- 3 Scallions thinly sliced
- 8 oz bacon rendered until crisp and ½ chopped
- ½ cup fresh basil torn and lightly packed
- 3 TBS Extra Virgin Olive Oil
- Juice from 1 lemon
- Salt and pepper
Instructions
- In a large pot of salted water, blanch the corn and green beans for 2 minutes. Drain.
- When the corn is completely dry, char on all sides over open flame on the grill or burner on a cook top. Using a sharp knife, remove from the cob and place in a large serving bowl.
- Add blanched beans, tomatoes, and scallions. Dress with olive oil, lemon juice and salt & pepper to taste. Toss. Top with bacon and basil.
Chef Tip: This pairs well with the Blistered Tomato and Halibut dish or other sauce heavy dishes.
Notes
Recipe provided by Anna Rossi.
Anna is an Emmy Award-winning Lifestyle Host and TV Personality. She brings an authentic connection to food, travel, and the art of gathering as a culinary leader, food writer, recipe developer, brand ambassador, and spokesperson. Her culinary and TV journey began when she competed alongside her husband, AJ, on MasterChef USA. She has since become a celebrated home cook, developing original recipes and hosting cooking shows featured nationwide.
Anna and her family have a strong connection to and love for Cape Cod spending much of the summer in Osterville. A special thanks to Anna and AJ for the incredible feast they created to celebrate the flavors of Cape Cod’s “Local Summer.” - Julie Craven Wagner
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