Prep time10 minutes
Cook Time20 minutes
Equipment: Milo Ultimate Skillet
For the succotash
2 tablespoons olive oil, divided
4 ounces (115g) pancetta
1 large shallot, minced
1 large leek, chopped
2 fresh ears of corn
14 ounces (400g) edamame, fresh or frozen
14 ounce, 1 can (400g) butter beans
½ cup (120ml) beef or vegetable stock
½ cup (120ml) heavy cream
Kosher salt and black pepper to taste
Chives, freshly chopped for garnish
Toasted sourdough bread
As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.
Start by coating the corncob with 1 tbsp olive oil and season with kosher salt. Place corncob onto a grill, rotating as needed, allowing the corn charred. Set aside too cool. Once cooled, remove the charred kernels by standing the corncob on its end, cutting the kernels from the cobs with a sharp knife. Place charred kernels into a small bowl—set aside.
Pour the remaining olive oil into your Milo Ultimate Skillet, heating over medium-high heat. Add pancetta and cook until crisp; removing pancetta with a slotted spoon, and placing into a small bowl—set aside.
Now, add the chopped leeks and minced shallot to the pancetta fat, turning down the heat to medium-low, seasoning with salt and pepper, and gently sautéing until the leeks and shallots are translucent, soft, and just starting to turn color.
At this stage, add both beans, charred cron, and beef or vegetable stock to the skillet, increasing the heat to medium, and gently sautéing until the beans are warm—approx 5 minutes.
Once the beans are warm, add pancetta and heavy cream, continuing to gently sauté the succotash until the cream has slightly thickened—approx for 5 minutes.
Finish the succotash with a final seasoning of salt and black pepper, and garnish with freshly chopped chives. Serve immediately with slices of toasted sourdough—Enjoy!