Barbecued Corn Succotash
(from Metro Cooks’s recipe box)
Source: Recipe courtey Rachael Ray
Prep time: 20 minutes
Cook time: 10 minutes
Serves 7 people
Categories: Corn Dish
Ingredients
- 1 tablespoon vegetable, canola or olive oil
- 6 slices thick-cut smoky bacon, chopped into 1/4-inch dice
- 6 to 8 ears corn, shucked
- 3 to 4 cloves garlic, sliced or chopped
- 1 large red or yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 to 2 jalapeno peppers, seeded and chopped
- 1 cup chicken or turkey stock
- 3 tablespoons dark brown sugar
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- One 8-ounce can tomato sauce
- 2 cups shelled edamame
- Sriracha
- Scallions, to garnish
Directions
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Heat a large skillet over medium-high heat. Heat the oil and add the bacon.
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Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges.
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Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften.
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Add the stock, sugar, vinegar, Worcestershire and tomato sauce.
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Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick.
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Garnish with scallions to serve.