Sorta Succotash

September 16th 2014

In life we make a lot of assumptions, this I think can be a dangerous way to filter out people or ideas. My analogy for this in a food related sense would be on a shopping trip I made the other day. I grabbed what I assumed to be regular corn, so to my amazement when I got home and began shuckin' what lied beneath the humble husk was the most beautiful jewel toned purple and white sweet corn.
I have no idea what the variety is called or I would tell you, but it made me think of how sometimes we take things at such a surface level that we miss out on what lies underneath the facade or physical. If you base your life on previous experiences and filter out anything that doesn't fit into your limited perspective you are selling yourself short. For many I guess its easier or less risky to stick to the same path you always cross, with the same end results. Humans love patterns or routine, but also easily tire of it, just to get into the same pattern with something similar to the last situation they ran from. We are weirdos man.

Not your average corn. Not your average corn.

Anyway, I made a version of everyone's least favorite Southern side....SUCCOTASH! I left out lima and opted for local green beans and added some turkey bacon to get my kids to put down some veg. Succotash was popular during the great depression and conveniently I feel a bit depressed seems fitting...haha.
Serves 4-6
You will need:
4 cobs worth of fresh corn kernels
2 handfuls fresh green beans, sliced on the bias so they have a similar size and cooking time to corn
3 green onions sliced thin
1 large carrot, grated
1/2 lb turkey bacon, I used a uncured variety from the leg portion, none of that pressed and formed stuff...ew.
a few drizzles of olive oil
1 Tbsp butter
a few dashes of chipotle hot sauce
Heat a large skillet on medium low, cook bacon slowly until browned. Set aside. In the same pan add a few drizzles of olive oil turn to medium high and add all the veggies and cook about five minutes or until tender crisp. Add butter, hot sauce, and chopped up turkey bacon, check for salt level, add a bit, add pepper. Serve! You can use regular bacon, but you will need to drain off most the fat, turkey bacon is super lean so that is why I added the olive oil, if using pork product you won't need to.