Best Roasted Corn And Brussels Sprouts Succotash Recipes

Brussels Sprouts and Corn image

Provided by gailanng

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb Brussels sprout, cut in half and loose outer leaves removed
2 ears corn, kernels freshly cut off of the cob
3 tablespoons olive oil, divided
1/2 fresh lemon, juiced
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
salt, & pepper

Steps:

In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
Shake pan and stir to coat; continue to shake every so often, to enable a caramelized sear, but not an over-cook on one side.
After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.
Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.

Nutrition Facts : Calories 193.1, Fat 11.7, SaturatedFat 1.6, Sodium 25.7, Carbohydrate 21.7, Fiber 4.7, Sugar 4.8, Protein 5.2

Sweet Corn Succotash image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound scallops
4 ears corn, kernels cut from the cob
2 tablespoons grapeseed oil
1/4 cup sliced shallots
1 cup chanterelle mushrooms
1 cup blanched and peeled fava beans
1 cup diced, roasted carrots
1 cup grilled sweet corn kernels
2 1/2 cups sliced fresh chervil
Salt and pepper

Steps:

In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.