Whether it’s building tips, interior design ideas, or in this case scrumptious recipes, there’s always something new to be learned at the Home Design and Remodeling Show. Pairing with Chef Jeff Tunks’ delicious Crab Cakes, we also learned how to make his Summer Sweet Corn Succotash, which adds a hint of fresh earthiness to compliment his succulent seafood dish. These two can be served separately, but when together, they go hand in hand to create the ultimate fusion of flavors for your palette. To make this dish at home you’ll need:
Ingredients:
- 4 ears of fresh sweet corn
- 1/2 yellow Spanish onion (per serving)
- 1 red bell pepper (per serving)
- 1 clove of garlic
- 1/2 cup of green peas
- 2 tablespoons of light olive oil
- 1/4 cup of heavy cream
- Kosher Salt – to taste
- 1 tablespoon of chopped Italian parsley (optional garnish)
Directions:
Remove husk & silk from corn. Quickly steam in shallow water, covered for 3 minutes. When the corn is cool to touch, cut the kernels off the cob. Then, dice your onion and red bell pepper very small. Mince your clove of garlic and thaw your peas if frozen.
To assemble: in a non-stick saute pan add 2 tablespoons of light olive oil over medium high heat. Then, brown both sides of the crab cakes and finish in a 350 degree oven for 4-6 minutes depending on the size, or until the center is hot.
For the succotash, in a saucepan, add the remaining 2 tablespoons of light olive oil over medium high heat. Then, add your diced onions & bell pepper and saute until tender & translucent. Next, add your garlic and corn kernels. Saute for 3-5 minutes, then add your peas and heavy cream. Slightly reduce and season with salt.
Divide the warm succotash on plates and top with hot crab cakes, then garnish with chopped parsley.
Save this recipe for when you have that craving for the perfect seafood and sweet corn pairing! Wanting to try more delicious recipes like this one? Make sure to visit Corvina Boca Raton to taste more of Chef Jeff Tunks’ unique dishes.
