Cooking Classics: Lemon-Thyme Succotash Salad

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Cooking Classics

The Technique

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.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-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.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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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.

How To Shuck Corn On The Cob By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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