Corn is always good with grilled chicken or pork, but made with care, this dish stands nicely on its own.
While you can more or less cook everything together, greater stature is achieved if you take just a little extra time to cook the parts separately, and use the peppers as a garnish.
I like to serve this ragout with stone-ground corn grits or firm polenta, cut into triangles and grilled.
|1||cup shelling beans (or as many as you can amass)|
|1||bay leaf and 1 thyme branch (aromatics)|
|~||Sea salt and freshly ground pepper|
|3||Jimmy Nardello peppers or red peppers, such as Lipstick, cut into strips about 2 inches long and ½ inch wide|
|3||Tbsp. olive oil|
|2||tsp. balsamic vinegar|
|1||lb. scallop squash or zucchini, cut into small wedges|
|1||small onion, finely diced|
|5 to 6||ears yellow corn, the kernels sliced from the cobs with the milk|
|1||lb. tomatoes, seeded and neatly diced, the juice reserved and strained|
|5||basil leaves, finely sliced|
|1||handful small yellow fruit tomatoes (such as Sun Golds), halved|
If you like it hot, add diced green serrano or jalapeño peppers with the squash.
Season with smoked paprika, smoked salt, bacon, or smoked anything.
Sauté wild shrimp and add them at the end. Shrimp is always good with corn.
Go in a very different direction with the seasonings, using chile, cilantro, and mint in addition to the basil.
Related article: Fall mélange
This content is from the Deborah Madison collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything