Market Fresh Recipe: Sweet Corn Succotash

Sweet corn is a late summer treat. Tender, juicy and delicate, nothing beats corn in season.

This simple dish brings out the best in sweet corn by lightly cooking it with red bell peppers, red onions, and finishing it with a little fresh cilantro. It's a lighter take on a tradiational succotash, which usually includes lima beans or shell beans.

Serve this dish as a side. It pairs great with any type of meat or seafood, or add lima beans or shell beans to make it a complete meal. Regardless, make sure to enjoy the corn while it lasts!

Sweet Corn Succotash
Serves 4 people
Cooking time: 20 minutes
Vegan, gluten-free

Ingredients

• 6 ears of corn, kernals removed
• 2 tablespoons extra virgin olive oil
• 2 red bell peppers, seeded and chopped
• 1 medium red onion, peeled and chopped
• 1 garlic cloves, peeled and chopped
• 2 tablespoons fresh cilantro, stems removed and chopped
• Salt and freshly ground pepper

Directions

1. Heat the olive oil in a saute pan over medium heat.
2. Add the onion and saute until beginning to soften (about five minutes).
3. Add the garlic and saute for one more minute.
4. Then, add the bell peppers and the corn, cooking until beginning to soften (about five more minutes).
5. Fold in the cilantro and season to taste with salt and pepper. Enjoy!

Buy your ingredients at the West Hollywood Farmers' Market, held every Monday (rain or shine) from 9 a.m. to 2 p.m. at , 1200 N. Vista St.

Follow West Hollywood Patch on Twitter and Facebook for more updates, tips and news.