corn SUCCOTASH

I love summer corn and honestly any all fresh summer produce. This highlights the current season and can easily be adjusted to what you have on hand.

Ingredients

• 4 ears of corn

• 1 orange bell pepper, diced

• 1 small yellow squash, diced

• 1 poblano pepper, seeds removed, diced

• 3 scallions, chopped, whites and greens separated

• 2 tbsp butter

• 2 tbsp cream cheese

• salt

• pepper

• red pepper flakes

Step by Step

1. Boil a pot of water large enough to fit your ears of corn.

2. Place corn in boiling water and cook for 3 minutes.

3. Take corn out, and let it sit until you can comfortably handle it. Cut off all the kernels.

4. In a large pan, melt the butter over low-medium heat. Once the butter is melted, add in the corn, bell pepper, yellow squash, poblano pepper, and the whites of the scallion. Saute for 10 minutes, stirring occasionally. You don’t want to overcook the vegetables to where they fall apart.

5. Once the vegetables are cooked but a bit al dente, add in the cream cheese. Stir until the cream cheese is melted and combined with the veggies.

6. Add salt and pepper to taste. This can take a higher amount of salt. I add red pepper flakes too, but to each their own.