by Sodium Girl
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my 17 recipes »
Sodium Girl's Notes:
Expand2 ears of corn, husked Ask a question about this ingredient
1 tomatillo Ask a question about this ingredient
1 poblano pepper Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
6 cloves of garlic - diced Ask a question about this ingredient
1 small shallot - diced Ask a question about this ingredient
3 carrots, cut into small circles Ask a question about this ingredient
2 large, juicy tomatoes, heirloom if in season Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/8 teaspoon ground black pepper Ask a question about this ingredient
1/8 teaspoon ground mustard Ask a question about this ingredient
1 or 2 pinches of red pepper flake Ask a question about this ingredient
2 medium sized, summer squash - diced Ask a question about this ingredient
Start by washing and prepping all of your ingredients: dice the garlic, shallots, and squash; cube the tomatoes; and cut the carrots into circles. Get your grill burning (or if you don't have a grill, turn on your oven - you can roast the corn, pepper, and tomatillo in there to achieve a similar smokey flavor).
Ask a question about this stepWrap pieces of foil around the corn and throw it on the grill for 15 minutes. Put the pepper and tomatillo directly on the grill - allowing the skin to char - for five minutes. Turn the pepper and tomatillo and cook for another five minutes. Remove corn, pepper, and tomatillo from grill and allow to cool.
Ask a question about this stepIn a medium pot, over a medium flame, heat 1 tablespoon of olive oil.
Ask a question about this stepOnce hot, add the garlic and shallots, and remember to stir so that they do not stick to the bottom of the pot and burn. The garlic will become a nice shade of tan and the shallots will soften when ready.
Ask a question about this stepAdd the carrots and allow them to brown as well.
Ask a question about this stepAdd the tomatoes, 1/2 cup of water, and the spices (ground black pepper, ground mustard, and red pepper flakes) to the pot. Bring to a boil and then allow the vegetables to cook and reduce (over medium flame) for another 15 to 20 minutes.
Ask a question about this stepRemove the charred skin from the pepper and tomatillo and dice (removing the seeds from the poblano first). Add them to the pot.
Ask a question about this stepRemove the kernels carefully from the cob and add those to the pot as well.
Ask a question about this stepWhile the vegetables cook and release their juices, heat the other tablespoon of olive oil, over medium heat, in a small saute pan.
Ask a question about this stepAdd the summer squash to the pan and allow to brown for 5 minutes on each side. Turn off heat, but do not add the squash to the rest of the vegetables yet.
Ask a question about this stepRight before you serve, add half of the summer squash to the pot of vegetables and squeeze in juice from half of the lime.
Ask a question about this stepPlate by scooping heaping spoonfuls of the succotash into a wide-brimmed bowl and decorate the top with leftover squash. Enjoy.
Ask a question about this step
Peter works for food52 and thinks up ways to make the website better.
Like your use of tomatillos and ground mustard - I bet this is great!