What's Cooking: 'Late' Summer Corn Succotash - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: 'Late' Summer Corn Succotash

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Chef Michael Kloeti appeared on the morning show to prepare "late" summer corn succotash. 

4 Portions: 

Ingredients for the Succotash
4 each corn, whole, husks on
1 each bell pepper, red, seeded and diced
½ pint cherry tomatoes
2 pounds green beans, washed, stemmed, cut in thirds
1 each onion, Spanish, peeled and diced
2 cloves garlic, chopped
1 tablespoon mixed herbs, chopped (parsley, tarragon, rosemary, thyme)
To taste salt and fresh ground black pepper
½ cup cream
¼ cup white wine
1 tablespoon butter
1 Cup Cabot Cheese (use your favorite!), grated
Method for the Succotash
-Roast corn in a 350 degree preheated oven, whole with its husks for 45 minutes then

-Peel off the husks, and cut off corn, separating kernels.
-In a heavy bottomed, hot sauté pan, sauté the onions, garlic, peppers and beans in the
butter for about 10 minutes until tender. Add the corn, tomatoes, mixed herbs, wine.
-Cook for 5 minutes until wine is cooked down then add the cream.
-Season to taste with salt and pepper. Simmer for 5 minutes.
-Pour into a casserole dish, top with your favorite local cheese, and bake until the cheese
is melted.

Ingredients for the Pork Tenderloin
1 each Pork Tenderloin
To taste Salt
To taste Pepper, fresh ground, black
2 Tablespoons Mustard, Dijon
2 tablespoons Oil, vegetable
Method for the Pork:
-Preheat oven to 425 degrees F.
-Rub meat with the mustard, oil, salt and pepper.
-Roast pork 30 minutes or until golden brown and the internal temperature reaches 145
degrees F. for medium. Your meat will continue cooking once it is out of the oven, about
10 degrees.
-Allow the meat to rest for about 10 minutes.
-Thinly slice pork, and place over the casserole. Serve with a green salad.

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