Summer Succotash: A Local Recipe
As seen in Taste Buds• Savor Local Flavor spring/summer 2012 - The Chattanooga Region's Guide to Locally Grown & Crafted Foods
This recipe is an easy way to highlight local produce like field peas, corn and tomoatoes during the summer season! Use Link 41 bacon, which is made from locally raised pork, to make this side dish even better.
- 1 tbsp. olive oil
- Six slices or 1/2 lb bacon
- 6 ears fresh corn
- 2 sprigs fresh thyme, picked and cleaned
- 2 cups fresh field peas (or frozen if fresh are not available)
- 1 cup chicken stock + extra for reheating
- 1/4 lb butter
- 1 tomato, seeded and finely chopped
- Salt & Pepper to taste
Carefully remove corn from ear, leaving kernals intact if possible.
Heat olive oil and bacon in a large saute pan over medium. Cook bacon until crispy and remove. Save the bacon for garnishing (or as a snack while preparing the rest of the dish).
Add corn kernals and picked thyme to pan and gently coat in bacon grease/olive oil mixture.
Add chicken stock and peas to pot and increase heat. When the stock begins to boil, reduce heat to simmer and simmer until peas are desired doneness (will vary depending on type of peas and freshness).
Finish with butter and then remove from heat.
Add tomoato as garnish and serve immediately.
To prepare ahead of time, complete through step 4, refrigerate and add extra chicken stock to moisten while reheating;.