Summer Succotash
We love a summery succotash, chock-full of corn, green beans and cherry tomatoes. But why stop with veggies? In this variation we add grilled peach slices to the mix for sweetness, along with a handful of fresh basil leaves. Great for a backyard barbecue, the dish tastes delicious served warm or at room temperature.
Ingredients
- 2 peaches, pitted and halved
- 2 ears of corn, shucked
- 2 Tbs. extra-virgin olive oil, plus more for brushing
- 3/4 cup (4 1/2 oz./140 g) cherry tomatoes, halved
- 6 oz. (185 g) green beans, blanched
- 2 Tbs. balsamic vinegar
- Kosher salt and freshly ground pepper
- Fresh basil leaves for garnish
Directions
Prepare a medium-hot fire in a grill, or preheat a grill pan over medium-high heat.
Lightly brush the peaches and corn with olive oil and place on the grill. Cook the peaches, turning once, until softened and nicely grill-marked, 2 to 3 minutes per side. Cook the corn, turning occasionally, until charred and softened all over, about 10 minutes. Transfer the peaches and corn to a cutting board and let cool slightly. Cut the peaches into 1/2-inch (12-mm) wedges and cut the corn kernels off the cob.
In a deep sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the peaches, corn, cherry tomatoes and green beans and toss to coat. Add the remaining 1 Tbs. olive oil and the vinegar, and season to taste with salt and pepper. Cook, stirring occasionally, until the peaches and vegetables are heated through and the vinegar reduces slightly, about 3 minutes. Garnish with basil and serve warm or at room temperature. Serves 4 to 6.
Williams Sonoma Test Kitchen
