Corn and Sausage Succotash
Everyone loves a side dish with a kick, full of fresh veggies, this dish is sure to be a hit. This
is the perfect way to show off gorgeous end-of-summer sweet summer corn and make your
whole meal on the stovetop of the grill - no hot ovens involved here!
Corn and Sausage Succotash
4
Ingredients
- ½ lbs yellow flesh potatoes
- 3 ears of sweet corn
- 1 red onion
- 1 red bell pepper
- 1 medium zucchini
- ¼ cup Peperoncino Garlic Crush olive oil
- 2 tablespoons Black Garlic balsamic vinegar
- 1 cup Fava or Lima beans
- 2 links Chorizo sausage
- ¼ cup fresh parsley
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 or Lima beans and toss to combine. Garnish with parsley and season with salt and pepper as needed. Serve hot or at room temperature.
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