SUMMER CORN SUCCOTASH
Illustration by: Kaylee Hamar / @Newganics

INGREDIENTS

Author: McKel Hill, MS, RD, LDN
of
NUTRITION STRIPPED

INSTRUCTIONS

-3 ears corn (yields about 1½
cups kernels)
-1 cup red pepper, diced
-1 cup black beans
-1 cup chickpeas
-½ cup red onion, diced
-2 cloves garlic, minced
-2 tablespoons coconut oil
-½ tablespoon ground cumin
-pinch of sumac, ground
-sea salt and black pepper to
taste
-chives, diced for garnish
-fresh avocado slices, for
garnish

Start by shucking the corn. I find it helpful to hold one end of the corn and rest the other end on a ramekin that's placed inside a large bowl. By doing this you catch all the corn kernels that fly off your knife when cutting down. The ramekin just gives it a bit of elevation. In a medium skillet, heat coconut oil. Add onion and stir until translucent, add garlic and seasonings. Cook for 5 minutes or until the onions start to get caramelized.Add in the corn and red peppers, cook for another 5 minutes, add in the beans.Adjust seasonings to taste.Garnish with fresh chives or avocado before enjoying.