Name: Korean-Style Succotash
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 teaspoon olive oil; 2 tablespoons butter; 4 cups corn kernels (from about 5 ears); 2 tablespoons buttermilk; 2 tablespoons whole milk; 2 teaspoons doenjang Korean soybean paste or white miso; 1 garlic clove; 6 ounces lima beans; 3 ounces shelled edamame; 3 ounces black-eyed peas; 1/4 cup diced red peppers; Salt and pepper; 2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon

Directions

Watch how to make this recipe.

Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
Season with salt and pepper. Fold in the chopped herbs and serve immediately.

On Tonight

Korean-Style Succotash

Categories:

More from: