This recipe is all about summer and showing off scallops' natural flavor with accents. Make sure to keep an eye on the scallops as they cook because they cook very fast and are unpleasant when overcooked.
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"We’ll often make this salad with leftover cooked corn. And if we have a little summer squash or fresh peas or favas on hand, we’ll cook them up and add them. You needn’t worry if you have a little more of one ingredient or a little less of another — this salad isn’t finicky. One more thing about this salad is that from time to time we’ll toss in (at the end) some pitted oil-cured olives and small chunks of salty cheese like feta or ricotta salata. Add those, and you’ve got a meal."
Christopher Hirsheimer and Melissa Hamilton
This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
Succotash is a Southern staple side dish traditionally made with corn and lima beans. This recipe utilizes corn, bell peppers, poblanos, and zucchini for a delicious summertime side. Recipe courtesy of Curtis Stone.