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Recipe: Corn Succotash

August 29th, 2017 by Roundabout Catering

Here’s the recipe for a versatile side dish!

For chicken piccata
2 servings

3 ears of fresh corn, shaved
1 cup thinly sliced fresh leeks
   You must wash the leeks really good, there is sand is inside the leek; so after you chop them, soak in water for at least 10 minutes
1 teaspoon of chopped fresh tarragon
1 tablespoon of butter
Salt and pepper to taste
Sauté the corn with the leeks, then with butter for about 4 minutes
Then add fresh tarragon
Salt and pepper until corn turns golden brown

For pork tenderloin
add: Neuske’s applewood smoked bacon and green beans