Succotash.....

With the warmer weather now upon us in the northeast, I am turning my thoughts on BBQ leftovers... Recently we grilled with some friends and ended up with an abundance of grilled corn on the cob...

Slowly grill unhusked corn over med heat turning about every 5 min for about 20 - 25 min.... Husk and enjoy! Not only does it taste awesome, it makes it easier to remove the corn silk, since it is steamed off inside the husk.  Just be careful! There is a lot of steam in there so be prepared when you start opening them. (Some people like to soak the corn before hand, but I think that does not give the good charring)

I have done this for parties, 1st wrapping them in aluminum foil then roasting them in my over at 400 for about 30 - 40 min, then placing an a cooler. (The foil helps to keep the cooler clean) The cooler keeps them nice and hot and there is no worrying about kids and boiling water in the middle of a get together.

So back to my point... left over corn on the cob. Of course you can reheat it by placing it into boiling water (with husk removed) and enjoy again off the cob.  I love to cut the left over corn off the cob and freeze it. Then I can bring it out in the winter months and still have that grilled flavor. 

One of my favorite ways to prepare this type of corn is in a succotash.... which to me means "corn and veggies"...
In general for 2 cups of corn you will need 1 cup of 2 other types of veggies.
Some suggestions:
1. Corn, edaname, diced tomatoes
2. Corn, diced peppers, sliced scallions
3. Corn, lima beans, diced onion
4. Corn, diced onion, diced jalapenos (*1 -2 TBSP depending - or heck a cup if you are really risky!)

Saute your aromatic (i.e. peppers, onions) till translucent/soft with 1 tsp olive oil
Add corn and other veggie. Saute until cooked, add salt and pepper to taste.

So simple but yet so delicious! I hope you try out some of these. #4 is my favorite, I'd love to hear which is yours.