Summer Vegetable Succotash

Inspired by the Uncommon Ground restaurant in Chicago

Serves six as a side, three for dinner.

Note:  To add protein to the succotash and make it a delicious dinner, I added a poached egg on top of my serving.  That is lacking form the photos because 1. It was gone before my camera could make it out of the kitchen 2. In another moment of geeking-out, I decided against having two photo shoots featuring poached eggs.  Tough choice, I know.

4 medium to large zucchini (or other summer squash)

6 medium to large ears of summer corn, shucked

3 small heirloom peppers (pimento peppers are feature today)

½ yellow onion

½ lb. bacon

2 tablespoons unsalted butter

½ cup fresh, finely chopped chives

4 cloves garlic

½ teaspoon red chili flakes

Salt and pepper to taste

1.  Small dice the onion and peppers—after washing and removing the veins and seed from the peppers— and set aside.  In a large, heavy bottomed frying pan, fry the bacon in it’s own fat until crispy, about 10-15 minutes. Drain the bacon bits and set aside.  Reserving about 4 tablespoons of the bacon fat in the pan, sauté the onion and peppers over medium-low heat until the onions are translucent and peppers are soft but still brightly colored, about 10 minutes.  Season with salt and pepper.

2.  While the onions and pepper are sautéing, medium dice the zucchini after washing and drying, reserving the skin.  I threw out the middle bit of the zucchini that contains the seeds.  Cut the corn off the cob and set aside.  Add the zucchini to the onions and pepper and sauté for about 5 minutes.  Add the garlic and red chili flakes.  Add the corn and sauté for about another 2-5 minutes, or until the vegetables have come together nicely.  Do not overcook.  In the last moments, remove from heat and add the 2 tablespoons butter and chives.  Season again with salt and pepper.  Chop up the bacon and sprinkle the succotash with the bacon bits.  Serve immediately, or with a poached egg.

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