Corn and Squash Succotash with Canadian Cheese and Bell Pepper Jam
This is a delicious and very versatile dish. It makes a fantastic side dish or tasty main course. Succotash is basically a warm ragout of different end-of-season/harvest ingredients and this version is a celebration of summer and fall veggies. Substitute diced and roasted butternut squash for the zucchini. Try using your favourite Canadian Ricotta and a medium or sharp Canadian cheddar.
- Yield: 4-6 servings
- Total time: 1.25 hours
Bell Pepper Jam:
1½ ups (375 mL) each diced red and yellow bell peppers
3 tbsp (45 mL) honey
3 tbsp (45 mL) white wine vinegar
½ tsp (2 mL) sea salt
3 tbsp (45 mL) butter
3 cups (750 mL) corn kernels (fresh or frozen)
1 cup (250 mL) each diced red and yellow bell peppers
2 tbsp (30 mL) diced shallots or red onions
1 tsp (5 mL) sea salt
1 jalapeño, seeded and diced (optional)
2 cups (500 mL) rinsed and drained canned chick or black-eye peas
2 cups (500 mL) diced zucchini
½ cup (125 mL) chopped green onions
1 cup (250 mL) crumbled Avonlea Clothbound Cheddar
½ cup (125 mL) Bella Casara Ricotta
1. Bell Pepper Jam: In a small pot, combine red and yellow peppers, honey, vinegar, and salt; bring to a boil over high heat. Reduce and simmer until peppers are tender, about 15 to 20 minutes. Let cool slightly. In blender or food processor, puree until smooth. Cover and refrigerate to chill (jam will thicken).
2. Succotash: In a large skillet, melt butter over medium heat. Add corn, red and yellow peppers, shallots, salt, and jalapeño, if using; cook stirring frequently for 10 minutes or until tender. Add chick peas and cook stirring frequently for 5 minutes. Stir in zucchini and cook, stirring frequently, for 5 minutes. Add green onions and cook for 1 minute. Serve immediately or cool.
3. Spoon succotash onto serving plates; top with cheddar, Ricotta and a dollop of bell pepper jam and enjoy! Serve with corn bread or your favorite loaf of bread.