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Recipe for Sweet Corn Summer Succotash

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2 cups fresh green peas

1 tablespoon canola oil

1 thick slice of bacon, finely diced

1 small onion, finely chopped

1/2 pound okra, sliced 1/2 inch thick

3 medium tomatoes—peeled, seeded and coarsely chopped

3 ears of corn, kernels cut off

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/4 cup slivered basil leaves

In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid. In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve. Serves 4-6.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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