*Insert Corny Vegetable Pun Here*

October 8, 2020
Grilled Corn Succotash
Pg. 170
Team Challenge, Season 4
43 down…56 to go!

This is technically a side dish, according to the MasterChef Junior cookbook…but we ate it as our dinner. Boy was it yummy, and simple–I always love that combo.

The recipe called to grill the corn first, something I’m not used to doing. I waited for my beau to get home to light the grill for me. Once it was nice and charred, I got my pan and oil sizzlin’ hot for the chorizo. The recipe didn’t specify whether to get ground chorizo or links. But based on the photos, I went with links.

It ended up taking longer than I hoped and I almost ran out of light to take pictures, but this should be the last time I take photos on my picnic table in my backyard. All week I’ve been working on some DIY backboards for photos…and I am BEYOND excited to up my food photography game and revamp my IG page for the rest of this cookbook cook-through. Stay tuned!

What I did differently:

I cooked the chorizo and corn a smidge longer.
I picked the tomatoes out after I took the picture haha! I am not a fan of raw tomatoes.
Extra cilantro, green onion, and fresh cracked pepper for me please!

All my love,
Dani, a big tid

P.S. Fun Fact: while this dish is called succotash, it’s missing one of the main ingredients that traditional succotash is known for–lima beans. Have you ever made homemade succotash? To be honest, I’ve never tasted it before…my only context of it came from Sylvester the Cat’s phrase “Sufferin’ Succotash!”