Prep 20 mins
Cook 30 mins
The Cajun spice and brown sugar produces sweet heat. My spin on a McCormick recipe.
Grilled Corn Succotash
- 1 cup frozen shelled edamame
- 1⁄4 cup lemon juice
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1⁄2-1 teaspoon ground ancho chili peppers (to taste) or 1⁄2-1 teaspoon ground chipotle chili pepper (to taste)
- 1 teaspoon course sea salt
- 1⁄4 teaspoon ground red pepper
- 4 ears fresh corn, on cob
- 1 small red bell pepper, quartered and cored
- 2 green onions, thinly sliced
- 4 -5 teaspoons cajun seasoning
- 1 -2 teaspoon firmly packed light brown sugar (use less for a reduced sweet taste)
- 1 1⁄2 lbs salmon fillets
- olive oil
- For the Succotash: Bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile powder, sea salt and ground red pepper in small bowl until well blended.
- Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
- Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
- For the Salmon: Mix Cajun seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture (to taste). Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.