As the chill of fall quickly approaches and we give up our futile attempts to continue wearing short sleeve shirts and put off turning on the heat, there are still a few things from summer we can hold onto. My summer memento is fresh corn. While it may be too brisk for some grilled corn on the cob by the pool, corn dishes are still a staple throughout the autumn holidays. After all, Thanksgiving wouldn’t be complete without a hearty serving of sweet corn succotash. Try substituting lima beans and bacon with edamame and Vietnamese sausage for a healthy, savory Asian twist.Â
Remove husks from corn and use a sharp knife to slice off kernels by firmly holding cob vertically and slowly slicing corn kernels downward. Set aside.
In a skillet, heat sesame oil and minced garlic. Add in soy sauce and sugar.
Stir in corn kernels, edamame, chopped onions and sliced sausage. Evenly coat succotash in sauce. Continue stirring until corn becomes slightly charred.
