Best Sweet Corn Succotash Gazpacho Recipes

Sweet Corn Summer Gazpacho image

Provided by Jeff Mauro, host of Sandwich King

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons butter
1 leek, cleaned well and chopped
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
6 ears fresh sweet corn, kernels removed
1/2 teaspoon ground turmeric
1 clove garlic, minced
4 cups vegetable stock, plus more if needed
Zest and juice of 1 lime
Mexican crema, for serving
Pickled Fresno chile slices, for serving
Cilantro Oil, recipe follows
Crushed Marcona almonds, for serving
3/4 cup olive oil
1 bunch fresh cilantro, leaves and tender part of the stems
1 bunch fresh cilantro, leaves and tender part of the stems
1 green onion, roughly chopped
1 clove garlic
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper

Steps:

Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.

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.