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Corn succotash

Sweet corn in summer to me is what Brussels sprouts are in winter…my seasonal vegetable obsession. Sound a little corny? Ok, you get it, I love corn.

So if you are as crazy about corn as I am, try this super easy summer side dish.

Sweet corn and pecan succotash

Yield: 4 servings

Corn ears                                       6 each

Pecan halves                                  1 C

Butter                                              2 to 3 TBS

Honey                                             2 TBS

Thyme, fresh                                  1 tsp

Salt                                                   as needed

Freshly ground black pepper      as needed

1. Clean corn ears, removing husks and silk and rinsing under cold water. To remove corn kernels from ears, stand ears straight up and slide a very sharp knife down sides. I like to do this in a pie dish to catch kernels. Set aside.

2. Place pecans in a plastic bag and, using a mallet or heavy pan, smash until they are roughly chopped.

3. Melt butter in a large pan over medium-high heat and add pecans. Sauté for about 1 minute until fragrant and lightly toasted. Add corn and sauté 1 to 2 more minutes. Mix in honey and fresh thyme, season with salt and pepper and serve.


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