Don’t we all just love the rains and the smell of wet Earth? After a long dry spell, the monsoons are finally here and it’s time to kick back and enjoy the weather while munching on hot, savoury snacks! And what better snack than spiced sweet corn on a rainy day. Chef Aman Tandon from Pride Hotel, Pune brings us a terrific Corn and Cajun Spiced Nutty Succotash recipe which is just perfect for the current weather.
Preparation Time: 20min
Serves: 4
Ingredients:
For the succotash:
1 tbsp olive oil
100g small okra, sliced crosswise
1 can American Corn Niblets
150g fresh or frozen, defrosted lima beans (blanched until tender, if fresh)
100g small cherry tomatoes, halved
1 tbsp butter
2 tsp chopped fresh parsley leaves
1/3 cup French Bean Halves
100g Assorted Roasted Dry Fruits
1.2 tsp Cajun Spice Powder
Olive oil
Method:
- Using a large saute pan, heat the olive oil over medium-high heat. Add the sliced okra.
- Cook the okra for 5 to 6 minutes until golden brown, tender and no longer slimy.
- Add the corn, lima beans, tomatoes, butter, and parsley and cook, tossing gently, until the vegetables are just tender, 3 to 4 minutes. Fold in the roasted assorted dry fruits.
- Season the Bouquet of corn with cajun spice and correct the salt and pepper.
Now you are all set to enjoy this sweet and savoury American dish on a beautiful monsoon day!
