Summer Entertaining
Southern Socials
Lemon-Thyme Succotash Salad
Lemon-Thyme Succotash Salad showcases an updated take on a traditional dish that is typically served warm. Cooking the butter beans a bit less provides wonderful texture while a fresh & flavorful vinaigrette seasons them beautifully. It can be prepared with most any tomato variety, too, such as Beefsteak, Cherokee Purple & Golden Jubilee. Accompany with other summer favorites such as Buttermilk Fried Okra that highlight the very best seasonal produce of the moment & a comforting macaroni & cheese to really create a lovely menu. Once the main meal has been served, a collection of delicious desserts are a wonderful way to complete the package. Warm from the oven favorites accompanied with cool & creamy morsels that can be prepared well in advance offer striking contrast. Classic Blueberry Crisp, Lemon Icebox Tartlets & Buttermilk Panna Cotta With Blueberry Coulis are certainly ideal to offer guests.
Lemon-Thyme Succotash Salad
makes 8 servings
The corn may be cooked indoors & cut from the cob instead of preparing it on the grill, if desired. Bring water to boil in a Dutch oven over Medium-High heat. Add the corn & cook 5 minutes. Transfer it to a cutting board using tongs. Proceed with the recipe instructions as directed.
1/4 tsp kosher salt
1 1/2 cups butter beans
Lemon-Thyme Vinaigrette
2 fresh ears corn on the cob {about 1 1/2 cups}
3 large tomatoes {about 1 1/2 lbs}
1/3 cup thinly sliced Vidalia onion
4 slices cooked & crumbled bacon
Kosher salt & pepper
Garnish: Chopped fresh parsley
Bring 3 cups water & the salt to a boil in a 2-quart saucepan. Add the beans & cook 12 minutes or until toothsome tender. Drain all of the cooking liquid. Meanwhile, prepare the Lemon-Thyme Vinaigrette. Remove half of the dressing from the bowl & chill. Add the cooked butter beans to the remaining portion of the vinaigrette, tossing to coat. Season the mixture well with kosher salt & pepper. Chill 4 hours or overnight.
Grill the corn over Medium-High heat {350 to 400 degrees} 10 minutes, turning occasionally. The corn should have charred marks over some portions of the surface. Cool 5 minutes. Cut the kernels from the cobs. Remove the butter beans from the vinaigrette. Discard that portion of the marinade. Layer the tomatoes on a platter or individual plates. Top with the onion, the corn, the butter beans & the bacon seasoning each addition with a bit of salt & pepper. Garnish, if desired. Serve with the remaining Lemon-Thyme Vinaigrette.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Cut The Kernels From Ears Of Corn
Fresh corn may be featured a number of ways in the summer months. It’s obviously wonderful eaten straight from the cob with a bit of butter, salt & pepper, however when paired with other fresh summer produce, it’s such a treat as the sweet flavor & good texture adds depth to simple combinations.
The Technique
First, remove the husks & the silks, pop off the extra portion of the stalks from the ends. Use a clean dish towel to rub the ears free of any additional silks that may be clinging to the kernels. Place an ear of corn upright in a shallow bowl & slice away the kernels from top to bottom in sections using a chef knife.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
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Be sweet.
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