Chef Rikianne Gendvil of Doughnut Lounge shares the recipe for their summer succotash.
See more at http://doughnutlounge.com/.
Succotash
Yield 1 quart
2 cups edamame
2 1/2 cups charred corn
1 jalapeño (small dice, seeds removed)
1 medium onion (small dice)
1/2 of a red pepper (small dice)
1/4 cup white vinegar
5 garlic cloves (minced)
2 tsp fresh basil (chopped)
1 tbsp canola oil
salt
pepper
In a large sauté pan over medium heat, sweat the onions in the canola oil until translucent. Add all other ingredients and saute until cooked through. Season with salt and pepper to taste. Let sit overnight in the refrigerator to enhance flavor. Serve cold.
