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CARROT CORN AND BLACK BEAN SUCCOTASH
Succotash is a corn and bean dish with Indigenous American roots. We like grilling our corn for extra flavour and using black beans in place of the traditional lima beans. Tender crisp carrots give the dish some extra colour and crunch.
Yield: Serves 8.
July 02, 2019
CARROT CORN AND BLACK BEAN SUCCOTASH
Ingredients
- 2 cobs of corn, husked
- Canola oil*
- 1/4 cup salted butter
- 4 cups cubed carrots (1/2 inch)
- 1/2 cup diced shallots
- 3 tbsp finely chopped seeded jalapeno peppers
- 1 can (19 oz/540 mL) black beans, rinsed and drained
- 1/2 tsp salt
- 1 cup chopped fresh cilantro
Directions
- Preheat natural gas barbecue for 10 - 15 minutes.
- Lightly brush corn with oil.
- Grill corn over medium heat on natural gas barbecue, turning occasionally, until lightly browned, about 15 - 20 minutes. Remove from heat.
- When cool enough to handle, slice kernels off each cob of corn using a sharp knife. There should be about 2 cups; set aside.
- Melt butter in a large non-stick frypan over medium heat. Add carrots and shallots; sauté until carrots are tender crisp, about 8 minutes. Add jalapeno peppers and sauté for 2 minutes. Add corn, beans and salt; cook, stirring, until heated through, about 2 - 3 minutes. Remove from heat and stir in cilantro.
Nutritional analysis per serving:
172 calories, 6.7 g fat, 5.7 g protein, 25.1 g carbohydrate, 6.4 g fibre, 380 mg sodium
*Ingredient not included in nutritional analysis.
Tip:
If desired, 2 cups thawed frozen kernel corn may be used instead of kernels from 2 barbecued cobs of corn.
Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.