This week’s farmers’ markets will have an abundance of veggies like tomatoes, corn, squash, celery and eggplant along with apples, peaches raspberries and watermelon. Need I say more? It’s obvious that summer is in full swing! Although we’re long past Independence Day celebrations, for many of us this season isn’t official until we’ve tasted sweet August corn.
The Best Corn-On-the-Cob
Whether grilling, steaming, or boiling cobs, take advantage of the fresh corn at the farmer’s markets. Corn is a great source of fiber and a good source of vitamins like folate, thiamin and vitamin C, and it can be a part of almost any meal. If you’re looking for a new twist on an old favorite, try the recipe for succotash below to wow your family and friends. And you can really impress your friends with this fun fact: The average ear of corn has 800 kernels, arranged in 16 rows, with one strand of silk for each kernel.
While at the market, choose cobs that have bright green husks and make sure there are no rotten kernels.
Green Bean Succotash Recipe
Serves: 6 Total Time: 20 minutes Recipe adapted from: MarthaStewart.com
· 6 ears of corn, husked
· A pinch of salt and pepper
· 1 pound green beans, fresh or frozen, cut into ½ inch pieces
· 3 Tablespoons Olive Oil
· 1 sweet onion, diced to size of kernels
· 2 red bell peppers, diced to size of corn kernels
· ¾ teaspoon paprika
1) Carefully slice kernels from corn using a sharp knife.
2) Bring a large pot of water to boil. Cook beans until crisp-tender, about 3 minutes; remove with a wire-strainer and spread on a plate to cool.
3) Heat oil in a skillet over medium heat. Cook onions until transparent. Add corn and bell pepper; cook about 3-5 minutes. Stir in beans and paprika. Season with salt and pepper. Cook for an additional 2 minutes.
4) Serve! Succotash can also be refrigerated and enjoyed the following day.