The *New* Succotash

A traditional succotash is a thing of beauty on a summer evening: corn, beans, onion all floating together in sweet harmony.  But what do you do when the fresh beans at the store look, frankly, lousy?  The answer, you substitute a child's other favorite vegetable to lima beans: brussels sprouts.

Now normally, I am not a big fan of brussels sprouts.  I don't like the taste or the smell.  However, that might be because my stepfather makes them whole in the microwave.  For those who feel the same way I did, the key to making brussels sprouts tasty is to julienne them finely, then saute with garlic.  Lots of garlic.  In this manner, they can even make a very delicious summer succotash.

Brussles Sprouts Succotash
1/2 a red onion, diced
2 ears sweet corn, kernels cut off the cob
8 large brussels sprouts, finely julienned
4 cloves garlic, minced
Salt, pepper, red pepper flakes to taste
Heat a pan with a tablespoon or so of olive oil, then add the onion.  When it begins to sweat, add the garlic and red pepper flakes and reduce the heat.  Add the corn, then after a few minutes, the brussels sprouts.  Saute until the brussels sprouts are cooked through, but still a bit al dente.  Salt and pepper to taste.

Tonight we paired the succotash with my version of "lazy mac," a very simple mac and cheese inspired by my dear friend Anna's recent trip to the grocery store to get the orange powder stuff.  This one I made with a packet of ranch seasoning for a little added zip.  Sandra Lee would be proud.  Sigh.