Summer Succotash Recipe

BY: ERIK OBERHOLTZER

I grew up surrounded by corn fields in Pennsylvania. There is nothing better than just picked corn on the cob. A less messy classic that captures the lesser known ingredients of the season makes up a wonderful succotash that can be served warm or room temperature. Like the ratatouille it only gets better as the ingredients sit together making it perfect for a barbecue.

Ingredients

• Just picked organic corn from your local farm stand - grilled in the husk

• Fresh beans - cranberry, blackeyed, scarlet runners, picked and blanched

• Fava beans - picked, blanched, picked again

• Sweet onion - cut in rings and grilled, diced

• Chervil

• Chives

• Fresh lime

• Fresh chili

• Sunflower oil

• Salt and pepper

Method

Once the vegetables are prepped, toss all ingredients, adjust seasoning and serve. This dish can be served at room temperature or heated if desired though brightness might need adjustment.