Home > Restaurants > Recipes >
- PROFILE
- READER REVIEWS
Succotash
Provided by: Chef Matt Hamilton
|
Print Recipe | Rate & Review |
Like tomatoes and zucchini, sweet corn—available now in great, bulging, three-for-a-dollar heaps at your local farmer’s market—is a summer necessity. If it weren’t so agreeably abundant—to paraphrase the late Craig Claiborne—it might enjoy the food-snob appeal of foie gras and truffles. Uovo chef Matt Hamilton gives the Native American staple its due in this recipe that’s as simple to prepare as it is to shop for—you can and everything you need at the Union Square Greenmarket. --Rob Patronite & Robin Raisfeld
Ingredients
6 ears of corn2 tablespoons butter
2 cups Roma beans (a.k.a. Italian string or Romano beans), cleaned and trimmed
3 sprigs thyme, roughly chopped
1 cup heavy cream
Salt and pepper to taste
1 pint cherry tomatoes, preferably Sun Golds or Super Sweet 100s