Spicy Corn Succotash is a wonderful use of organic summer corn. Best served with salad or great with a pork chop or steak.
I have been patiently waiting for the summer corn to make it to the farmers market. I luckily have a private farm right around the corner from where I live that sells their surplus out at the end of the road, with an honor system box. The veggie price list is laid under the box, you help yourself to what you want, corn, tomato, squash, whatever they have available and then you leave the cash in a little wooden box.
Corn gets a bad rap for not being healthy because what most people think of when they think of corn is field corn. Field corn which is grown for livestock feed, ethanol or high-fructose corn syrup is closely connected with GMO’s and companies like Monsanto, which are highly protested and been linked to causing cancer among other health ailments.
What we buy at the farmers market and grocery stores and consume in our home is sweet corn. While most sweet corn is still not GMO-tainted, companies have started producing GMO sweet corn as selling it for human consumption. To be sure you are eating the cleanest, safest corn you should buy organic corn if available. Another safe bet is to buy your corn at the farmer’s markets where you know your local farmer is growing the farm and it’s not being sold by a large corporation.
So you have your sweet corn, now enjoy its delicious flavor and all the wonderful health benefits it offers. Aside from obvious dietary fiber benefits, corn is packed with vitamin B1, B5, vitamin C, folate, phosphorus, and manganese. An ear of corn has about 75 calories, 2 grams of protein and has almost no cholesterol.
This dish is sweet, spicy and creamy. A flavor for everyone. It is great as a side or you can serve it with a salad or a base to top a pork chop, steak or chicken on top.
Spicy Corn Succotash
- 6 ears of organic corn, shucked corn removed from stalk
- 1/2 cup coconut milk or coconut/almond milk
- 6 slices of bacon, cubed
- 1 poblano pepper, cleaned and diced
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- Using a sharp knife remove corn from stalk.
- Place corn kernels from two ears of corn in a food processor, add coconut milk and process until smooth.
- Add a dash of salt and pepper, stir to combine.
- Heat a heavy skillet over medium heat. (I like to use cast iron)
- Add bacon and brown, add shallot, garlic and bell pepper and sautee until soft.
- Add creamed corn, corn kernels and pepper flakes, stir for 2-3 minutes to blend.
- Add wine and cook until wine evaporates 8-10 minutes.