Sweet corn succotash

6 ears of fresh sweet corn

1 small red onion

1# fresh locally grown english peas (fresh green beans may be substituted)

1 clove garlic

1 small red pepper

4oz. bacon (optional)

fresh parsley and tarragon 1/2 tbl each

1 tbl rice wine vinegar

  salt and freshly ground pepper to taste

METHOD

Shuck the corn, removing all the silk. Cut the corn from the cob. Remove the peas from the pods or if using green beans trim both ends and cut into thirds.

dice the red onion and pepper to about the same size of a kernel of corn. Do the same with the bacon( if using). Crush and finely mince the garlic.

In a hot saute pan render the bacon until crispy, being careful not to burn the fat. If not using bacon substitute 2 tbl. olive oil. Add the onion and garlic, sweat until the onion is translucent, add the pepper, corn and peas(beans) and saute until just cooked. Chop the herbs and set aside. season with salt, pepper and the rice vinegar. Add the herbs and check the seasoning.

This may be served hot as an accompaniment to fresh fish or of course pork. Allow to chill overnight and toss with some fresh tomatoes and wild arugula for a great salad.