 |
(Photo: Jonathan Kantor/Getty Images) |
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.
Uovo’s
Succotash
6 ears of corn
2 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
 |
(Photo: Illustration by John Burgoyne) |
1) Husk the corn and
2) shave off kernels using a chef’s knife. (Optional step: If you have a grill, lightly char the corn before shaving it off the cob to give it a deeper flavor.) In a large skillet, melt the
butter over low to medium heat and add the Roma beans, corn, and thyme and cook for about ten minutes, until beans are slightly tender.
3) Add cream and simmer for another five minutes, stirring occasionally. Season with salt and pepper. Remove from heat, and mix in halved
cherry tomatoes, placing some on top of each serving. Serves 6.
Email
Print
Eight Year-End Films Vie for Oscar Contention
Sondheim and Lansbury on a Lifetime in Theater
The Black Keys Release Their Hip-hop Debut 
How the BQE Became an Artistic Muse
On Great Jones Street, Shopping Is Art 
Classic Fare, Old-world Charm at Le Caprice
Buy a Brownstone for Less Than $1 Million
Fifty of the City's Tastiest Soups
Reasons to Love New York 2009
New York Politicians Refuse to Quit
A-Rod Has Babe Ruth in His Sights
McCain Yields to the Party's Pressure
