Grilled Summer Succotash

Enjoy this delicious Succotash recipe with Three Beef Ribs and Grilled Chilton Peaches! Goldens' Cast Iron presents "Cook and a Conversation" with Executive Chef, Matthew Statham from Saw's BBQ. Watch this fascinating video and enjoy the recipes!

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Succotash Recipe:

4 ears fresh corn, shucked

4 pieces fresh squash, cut in half

1 red bell pepper, small diced

3 tomatoes, small diced

2 cups fresh baby butterbeans, cooked in salted water, drained

4-5 pieces thick cut bacon, cut into lardons (1/2” strips)

Zest of 1 Lime, juice of ½

2-3 tablespoon Red Wine Vinegar

2 tablespoon olive oil

2-3 tablespoon chives

1 Goldens' Cast Iron 20.5" Cooker

1 Bag Goldens' Cast Iron Premium Lump Charcoal

Prep & Cook:

Salt and fresh ground black pepper to taste.

Preheat Goldens cast iron grill to 375º F, place corn and squash, cut side down, onto preheated, clean grill grates.

 

Allow to cook for 5-6 minutes. At this point, the squash should be ready to come off, and corn will need to be turned to allow for uniform cooking on all sides. Allow corn to cook approximately 5 minutes per side, until desired color is achieved, set both aside to cool.

 

Heat a cast iron skillet on your grill, add the sliced bacon and allow to cook until crispy and fat has rendered, remove from pan with a slotted spoon and drain on paper towels (or a slice of bread if you’re feeling dangerous) to remove excess fat. While this is cooking, dice the squash and remove the corn kernels from the cob and set aside. 

 

Add butter beans and bell pepper to the hot bacon fat, stirring, until the peppers have started to soften, and the beans have started to develop a little crust on them. Add squash and corn kernels to the skillet and allow to warm through. Zest the lime into the skillet and de-glaze the pan with the lime juice and vinegar.

 

Add the tomatoes in and remove from the heat. Toss together the olive oil, chives, cooked bacon, and mixture from your pan, season to taste with salt and pepper, and enjoy. Serve warm or at room temperature. 

Note: (For this recipe, we used crook neck yellow squash, local butter beans, and heirloom tomatoes, but use what is in season and you can get locally! )

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