CORN AND BLACK BEAN SUCCOTASH
Have you ever shucked your own corn and had a mess with all of the silks left behind? Here is a full-proof way to quickly clean and cook your corn!
Cut the bottom off of the cob with the husk on it. Then pull the corn out from the bottom. Rinse under a full stream water faucet to remove any excess silks.
Now we like our corn raw and would simply use a knife and cut the kernels from top to bottom while holding the ear of corn upright with the cut bottom on a plate. If you are going to cook the corn, the healthiest way is to steam it as most of the nutrients are maintained. You can also boil for 5 minutes or grill for 5-10 minutes.
Here is a great recipe
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped red onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut or from frozen bag
2 cups of organic black beans (drained and rinsed)
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and black beans. Reduce heat to medium-low, cover, and simmer until corn and black beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Can be served cold in a collard green wrap with some quinoa or brown rice to soak up the juices or by warm by itself!
Stir in basil and serve.