The smokiness of the grilled corn adds great flavor to the succotash, but you can also cut the kernels from raw ears and use that instead. Grill the corn and sausages at the same time and cook the succotash while the sausages rest.
2 pounds sausages
2 tablespoon unsalted butter
1 small red onion, chopped
1 jalapeño, ribs and seeds removed, chopped
2 cloves garlic, finely chopped
3/4 pound string beans, trimmed and cut into 1-inch pieces
1 batch Grilled Corn, kernels cut from the cobs
3/4 cup heavy cream
1/4 cup torn basil leaves
Preheat a gas grill to high, or prepare a charcoal grill for direct cooking.
Grill sausages directly on grates, turning using long handled tongs, until cooked through, 10 to 15 minutes. If it’s a rainy night, sear sausages in a large 12-inch skillet over medium-high heat with 1 tablespoon olive oil until cooked through, turning with tongs, about 8 to 12 minutes.
Heat butter over medium heat in a large 12-inch skillet. Add onion, pepper, garlic and a large pinch of salt and sauté until vegetables begin to soften but not turn brown, about 3 to 4 minutes. Add string beans and another large pinch of salt and sauté for 5 minutes. Add corn and sauté until it is tender, about 4 to 6 minutes. Add cream and let it bubble until slightly thickened, stirring occasionally, about 5 to 8 minutes. Taste for seasonings and adjust as you see fit. Toss in basil and stir. Serve with sausages.
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