Corn and Spicy Sausage Succotash
Serves: 4
Ingredients
½ lb yellow flesh potatoes
3 ears of sweet corn
1 red onion
1 red bell pepper
¼ cup Harissa Infused Olive Oil (Mushroom and Sage is a good alternative)
3 ears of sweet corn
1 red onion
1 red bell pepper
¼ cup Harissa Infused Olive Oil (Mushroom and Sage is a good alternative)
2 Tbsp Black Garlic Balsamic Vinegar
2 links Chorizo or spicy sausage
¼ cup fresh parsley
1 cup Fava or Lima beans (Jan uses black beans instead)
2 links Chorizo or spicy sausage
¼ cup fresh parsley
1 cup Fava or Lima beans (Jan uses black beans instead)
Directions
- Bring a medium pot of salted water to a boil and halve baby potatoes. Add to water and boil to fork tender 4 to 5 minutes. Drain and set aside.
- Husk the corn and remove the silks. Slice the onion, pepper and zucchini into strips.
- Preheat the grill to medium-high heat, about 350-400°F.
- Rub a tablespoon of the olive oil over the corn and place on the grill. Place the remaining olive oil in the bottom of a large serving bowl.
- Place the vegetables (potatoes, onion, peppers, zucchini, corn) on the grill along with the sausage. Grill the vegetables for 4 to 5 minutes, turning once, until charred but still a bit firm in texture. Remove from the grill, and place on a cutting board to cool slightly. Continue cooking the sausage until the internal temperature is 175°F
- Slice the charred vegetables and sausage into bite-size chunks and remove the corn kernels from the cob. Place all the vegetables, and sliced sausage into the serving bowl and drizzle with the balsamic vinegar.
- Add in the Fava, Lima or black beans and toss to combine. Garnish with parsley and season with salt and pepper as needed. Serve hot or at room temperature.
