Charred corn succotash with lime and crispy shallots from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 59) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 22, 2024

    This is delicious and worth the effort. The only change I made was to substitute tamari sauce for the fish sauce.

  • mmshort on July 10, 2020

    Uses green beans, corn

  • Rutabaga on September 03, 2018

    Personally, I didn't find this recipe overly fussy, although it's true that it takes a bit of effort. Fortunately, each individual step (frying the shallots, making the dressing, etc) is pretty quick. I also had the advantage of using four leftover ears of already grilled corn. It's very flavorful and works well when paired with a simple grilled meat dish. Add bread, and you have a complete summer meal. My husband loved the flavor, and asked me to be sure to add a note to make it again.

  • clcorbi on February 05, 2018

    Another recipe from this book that, despite the book's title, is decidedly fussy. The result was tasty, but there were SO many steps--frying the shallots, blanching the green beans, charring the corn, sauteeing all the vegetables, etc. Neither of us felt the final salad was so good that we'd ever want to deal with prepping it again.

  • PiaOC on January 25, 2018

    So good! Easy to prepare ahead and then assemble at last minute. Versatile too. Had it with Christmas turkey and leftovers for breakfast with a poached egg. Definitely worth repeating.

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