Ingredients with Measurements:
- 4 ears of corn, shucked
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 can of black beans, drained and rinsed
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Baking sheet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked corn on a baking sheet and roast in the oven for 20-25 minutes or until the kernels are lightly browned.
3. Once the corn is roasted, remove from the oven and let it cool for a few minutes.
4. Using a sharp knife, cut the kernels off the cob and set aside.
5. In a large skillet, heat the olive oil and butter over medium heat.
6. Add the diced red bell pepper and red onion to the skillet and sauté for 5-7 minutes or until the vegetables are softened.
7. Add the black beans, smoked paprika, and roasted corn to the skillet and stir to combine.
8. Season with salt and pepper to taste.
9. Cook for an additional 2-3 minutes or until everything is heated through.
10. Remove from heat and garnish with fresh cilantro (optional).
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 7g
Carbohydrates: 31g
Protein: 8g
Fiber: 8g
Sugar: 7g
Substitutions for ingredients:
- You can use frozen corn instead of fresh corn.
- You can use canned corn instead of fresh corn.
- You can use a yellow onion instead of a red onion.
- You can use kidney beans instead of black beans.
Variations:
- Add diced jalapeño for a spicy kick.
- Add diced tomatoes for a fresh flavor.
- Add cooked quinoa for a protein boost.
Tips and tricks:
- To make cutting the kernels off the cob easier, place the corn on a cutting board and cut the bottom of the cob to create a flat surface.
- Use a sharp knife to cut the kernels off the cob.
- If you want a smokier flavor, increase the amount of smoked paprika.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the succotash in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the roasted corn succotash in a large bowl or on individual plates.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a little more olive oil or butter.
- If the succotash is too dry, add a splash of vegetable broth or water.
Food safety advice:
Make sure to properly store any leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Succotash is a traditional Native American dish made with lima beans and corn.
Flavor profiles:
This dish has a smoky and slightly sweet flavor from the roasted corn and smoked paprika.
Serving suggestions:
Serve as a side dish or as a vegetarian main dish.
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