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Recipe: Asparagus & Sweet Corn Succotash

Published  March 9, 2015 8:43am CDT
Entertainment
FOX 32 Chicago

 Chef Julius joined us on FOX 32 News at Noon for "Meatless Monday!" Many of Chef Julius' private clients participate in the "Meatless Monday" trend and he has developed fun & flavorful vegetarian recipes that helps to keep things interesting!

Asparagus & Sweet Corn Succotash

Ingredients:

2 ears sweet corn (cut off the cob)

4-6 stalks of asparagus (bottoms trimmed)

½ Red Bell Pepper, diced small

½ shallot (small diced)

2 Cloves Garlic, minced

½ cup cous cous (cooked)

4-6 grape tomatoes (diced)

1 cup coconut milk

Juice for 1 lime

1 tsp Cha! Sauce by Texas Pete

2 Tbsp extra virgin olive oil

Directions:

Heat olive oil in a large pan, when warm add onions, bell peppers, garlic and asparagus, cook for 4 minutes, stirring 3 or 4 times.

Stir in the corn, tomatoes and cous cous…cook for 3-5 minutes more

Next add half of the coconut milk and the CHA! Sauce by Texas Pete. Lower the heat and cook for 10 minutes

Season to taste with salt and pepper

Finish with a squeeze of lime and serve warm