Thufferin Thucotach!

Watching Looney Tunes as a child I never realized that Sylvester was actually referring to a dish when he uttered that phrase. But then I am the same girl who thought people only ate rice with Chinese food until I went to college. My food choices always stayed on a straight and narrow path, what can I say?

Last night I made and ate my very first succotash, and to my surprise I will most likely make it again! I wasn't looking for a succotash recipe, but I found this one by chance as I was perusing this week's Publix ad. Its 2 main ingredient were corn and mushrooms, both of which I love so I decided it could not be half bad.

From Publix Apron Meals collection.

Here's what you need:

4 ears of fresh corn

8 oz baby portobello mushrooms, de-stemmed and chopped

4 cloves of garlic, chopped

1 large tomato, chopped

3 Tbsp fresh cilantro, chopped

2 Tbsp butter

3/4 tsp salt

1-15oz can black beans, drained and rinsed

1/4 tsp pepper

Juice of one lime (about 1 Tbsp)

1/4 tsp Tobasco sauce

How to make it:

Cut corn off cobs and set aside.

Preheat large sauté pan on medium high. Melt butter in pan, and add corn. Cook corn for 2-3 minutes, stirring constantly. 

Stir in mushrooms,garlic, and 1/2 tsp salt, and cook for 2-3 minutes, stirring constantly until mushrooms are soft.

Reduce heat to low. Stir in tomatoes, black beans, pepper and remaining 1/4 tsp salt; cook 1-2 minutes or until hot. 

Remove pan from heat. Squeeze lime juice over mixture and stir in Tobasco sauce and cilantro and serve warm.  Makes 6 servings.

It was delicious! I served it with some provolone and tomato stuffed chicken breasts. I got the chicken recipe from The Southern Wife, and it was fabulous!. We decided that it would be a great taco filler (the cilantro and lime juice give it a tex mex flavor), and will be making it again!