i'm gonna admit it - sometimes i don't want to cook either. sometimes it's because i'm tired, i've been cooking all day at the restaurant, i just want to put my feet up and turn on netflix and chainwatch criminal minds.
so what do you do? i mean, you need to eat and takeout isn't an option tonight (not when you've done it three of the four past nights and the sushi delivery guy is looking at you weirdly). well, the best defense is a good offense or so i've heard - the best thing is to keep a few recipes around that are both crazy easy and crazy good. this is one of them.
the thing about succotash is that it can kind of be anything you want. it's a kitchen sink sort of thing. base out of some corn and tomatoes and you can build an incredible succotash - add beans, add herbs, add anything you like!
adapted from saveur
6 ears of corn kernels removed (or 1 bag frozen corn, thawed and steamed)
1 cup shelled edamame
1 cup grape tomatoes, halved
1/2 Vidalia onion, diced
1/4 cup tarragon, minced
1 oz canola oil
1 oz olive oil (or get wild here, i used pistachio oil to good effect)
1 oz white wine vinegar
sea salt and black pepper to taste
heat 1 oz canola in a medium sautepan over medium heat. add all vegetables and cook 3-5 minutes or until all vegetables have softened and tomatoes are beginning to blister and burst. transfer to a bowl and toss with tarragon, olive oil, and vinegar. adjust to taste.
bonus tip! if you're doing this with several other dishes and need to time them, this can be made first and placed in a foil packet. then toss it in the oven at 350 for five minutes just before serving.