Serves 6
- 1 cup fresh bread crumbs
- 2 Tablespoons butter
- 2 cups fresh peas, frozen work fine
- 3 ears corn
- 2 Tablespoons butter, melted
- 1 poblano pepper, finely diced
- 2 ribs celery, finely diced
- 1 onion, minced
- 1 carrot, finely diced
- 1Tablespoon fresh thyme
- 2 garlic cloves, minced
Heat a small saute pan over medium heat and add butter and bread crumbs, cook until golden brown. Add apinch of salt and place on a paper towel lined plate until ready to serve. Fill a small bowl with ice and water and set aside. Bring a small pot of water to a boil. Add the peas and cook for 20-30 seconds- until the peas are bright green. Drain and immediately place the peas in the ice water to shock them cold. Strain and set aside.Brush the corn with 1T butter and grill lightly. Take niblets off the ears. Place 2 Tablespoons of butter in a large sauté pan over high heat and cook the thyme, garlic, carrot, celery, pepper, onion until cooked through.
Add the corn and peas, to heat back up. Season with salt and pepper and serve, sprinkling the succotash with the bread crumbs.
