What a week, what a week. I have barely had time to think, let alone cook food.
I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.
I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn't so much the last time) Says he is not a corn fan. But I don't know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn't. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.
Well, he didn't declare his love of corn. He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn't going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.
What a butt face.
Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner. Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o'clock at night, standing in front of the fridge, eaten with a big spoon) It's good whenever.
The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.
The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.
Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.
Slightly soft rhubarb and onions, ready for the other stuff.
Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.
Toss in some fresh chopped up parsley and season with salt and pepper.....
Into a pretty bowl for eating now or eating later.
This big ass bowl is all for me!!!!
Have the greatest weekend!
- 2 ears of corn
- 4 fat stalks rhubarb (mine where about 10 inches long)
- 2 cups cooked lima beans
- 1/2 a sweet onion
- 1 tomato
- fresh parsley
- salt and pepper
- few tablespoons red wine vinegar
- olive oil
- a few splashes of water
Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft. If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.
While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks. Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.
Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
Serve right away warm or stick in the fridge and serve cold later.