Roasted Sweet Corn Succotash
Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:
<ul> <li>4 ears fresh sweet corn</li> <li>15 red skin potatoes</li> <li>2 tablespoons vegetable oil</li> <li>1 cup celery, medium dice</li> <li>1 white onion, medium dice</li> <li>1 cup fresh fennel, medium dice</li> <li>1 tablespoon fresh garlic, finely chopped</li> <li>Kosher salt</li> <li>Freshly ground black pepper</li> <li>¼ cup scallions, chopped</li> <li>¼ cup curly parsley, roughly chopped</li> </ul>
Pre-heat oven to 400 degrees. Shuck sweet corn and roast whole cobs on top oven rack until cooked through, approximately 15–20 minutes. Allow corn to cool, cut kernels off of cobs and set aside. Boil redskin potatoes in salted water until partially cooked. Allow potatoes to cool, cut into a small dice and set aside. Add oil to a large nonstick skillet over high heat, add potatoes, toss to coat, and allow them to brown on all sides. Reduce heat to medium, add celery, onion and fennel, cook until soft, add garlic and cook for one minute longer. Add roasted sweet corn and heat through. Season succotash to taste with salt and pepper, transfer to a serving bowl and garnish with chopped scallions and parsley. Serves 6–8.