Grilled Succotash Salsa
We Southerners surely do know how to fix succotash. For the summer, we’ve stirred up a version to enjoy chilled as part of supper on the patio.
Ingredients
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1 cup butterbeans or other field peas
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1½ cups fresh corn on the cob
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1 cup chopped tomatoes
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½ cup diced red onion
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⅔ cup sliced pickled peppers, chopped (we used Mt. Olive Sweet n’ Hot Pickled Peppers)
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2–3 tablespoons oil (we used bacon drippings, but use your favorite)
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3 tablespoons juice from pickled peppers
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Juice of 1 lime
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2 tablespoons ketchup
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¾ teaspoon ground cumin
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¾ teaspoon oregano
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¼ teaspoon salt
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Freshly ground black pepper
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1 cup thinly sliced fresh okra
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⅓ cup chopped fresh cilantro
Directions
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Cook butterbeans until just done but not too soft. Drain.
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For the corn, we roasted 3 cobs on the grill (can also be done on gas stove burner); if preferred, you can skip roasting and use all raw or a combination.
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Combine cooked butterbeans and corn with tomatoes, onion and pickled peppers. Stir in oil, juices, ketchup and seasonings. Chill. This can be refrigerated for up to 2 days.
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At serving time, stir in okra and cilantro.
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Serve with chips or pork skins or as a side dish.
