Best 4 Sweet Corn Succotash With Smoked Sausage Recipes

SUMMER SUCCOTASH WITH SMOKED SAUSAGE

Steps:

• 1. In dutch oven or large pan, bring beans, broth and water to a boil over med high heat. Reduce heat and simmer beans for about 15 min. until tender. Drain beans and set aside. Reserve broth.
• 2. In large cast iron skillet, cut smoked sausage into 1inch pieces. Saute sausage until brown. .
• 3. Add corn, onion, and garlic. Cook about 5 min, or until browned.
• 4. Add lima beans, pepper, chives, fresh herbs, and 2 cups of reserved broth. Cover and cook over medium- low heat for 10 min.
• 5. Stir in tomatoes and vinegar; cook until tomatoes begin to soften, about 8 minutes.
• 6. season with salt and pepper to taste. I do not use salt, so I did not add any. I thought the Kielbasa was salty enough.

SWEET CORN SUCCOTASH

Steps:

• In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
• Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
• Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
• To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

ANDOUILLE SUCCOTASH

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

FRIED CORN WITH SMOKED SAUSAGE

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.