Much of the United States is experiencing a never ending Winter, or have just now officially come into Spring. Here in Southern California we are in the throws of Summer. We had a few glorious days in a row oh April Showers, but those promptly cleared up and we are now well into the 80s. I had to turn on the air conditioning this afternoon because it because too hot to be comfortable inside, and also too hot to be comfortable outside. I’m in the middle of week four of a running program and this heat is convincing me that running, or being physically active in any way, is just completely overrated. All this heat leads to a desire for quick, easy, and heat-free cooking.
Succotash was the first dish I was responsible for during my restaurant semester of culinary school. I was a line cook at the fish station. One dish was served with succotash so I was also in charge of maintaining that recipe. Our restaurant’s succotash was very French: full of butter. It was delicious. The main ingredient of any succotash is corn, so when this week’s Sensational Sides prompt was corn I immediately began thinking of a no cook spring succotash.
A little chopping and stirring is all you’re going to do in this recipe. It is fully customizable to your tastes, too. Don’t love sugar snap peas? Use garden peas, Lima beans (traditional), or green beans instead! Even throw in some asparagus if it is thin enough to be eaten raw. I use red bell pepper because that is my preference, but you can use any colored bell you enjoy. Switch the bell peppers out for tomatoes as those beauties start popping up in your local market. I happened to have lemons on hand when testing this recipe so that’s what went into my dressing. This spring succotash would be lovely with champagne or red wine vinegar in place of the lemon juice.
The recipe below will feed 6-8 as a side dish and can easily be doubled if you’re in need of a fresh and colorful potluck dish. After shooting this and eating a portion raw, I very quickly sautéed some and tossed it with bow tie pasta and parmesan cheese. A light and summery carb dish if there ever was one.
- 1 pound fresh (or frozen and defrosted) corn kernels
- 4 ounces (about 1 cup chopped) sugar snap peas
- 1 red bell pepper
- 2 medium carrots (about 1 1/2 cups chopped)
- 1 juicy lemon (about 2 tablespoons juice)
- 2 tablespoons extra virgin olive oil
- kosher salt
- Roughly chop the sugar snap peas, red bell peppers, and carrots. Then mix all the veggies together in a large serving bowl.
- Squeeze the lemon juice into a small bowl and whisk together with the olive oil and a pinch of salt.
- Pour the dressing over the veggies and toss to combine well.
You can use balsamic vinegar, red wine vinegar, or champagne vinegar in place of the lemon juice as desired.