Keith Young

Broccoli and Corn Succotash

Preparation info
  • Serves

    5 to 6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Cooking with the Firehouse Chef: The Food that Fuels New York’s Bravest
Cooking with the Firehouse Chef

By Keith Young

Published 2005

  • About

Succotash is usually made with lima or cranberry beans and corn, but I like this variation. It’s a light and bright vegetable dish with an array of different colors that goes well with almost any meal.

Ingredients

  • 1 (1½-pound) head broccoli, cut into 1-inch florets (5 to 6 cups)

Method

Blanch the broccoli in a large pot of boiling water for about 3 minutes. Drain and immediately plunge into ice water to stop the cooking process. Set the broccoli aside.

Heat the oil in a large skillet over medium-high heat. Add the red bell pepper, onion, and garlic and sauté about 6 minutes, stirring constantly, until the vegetables are soft. Add the corn and cook for about 3 minutes,

Photos