When I was thinking about what I most wanted to write about on this Meatless Monday, I couldn't help thinking about sweet corn.
It's in season right now, in the late summer and early fall. And nothing beats sweet corn in season. You know what I'm talking about...
And on that note, can you believe that's it's already October?
For one, I can't! And it promises to be a very busy month. First up, my husband's birthday is on Wednesday (I gifted him a beautiful mandolin so he can be the minstrel of Laurel Canyon). And on Friday, we're heading up the Bay area to celebrate our one year wedding anniversary with family, friends, and of course, great food (we're dining at my brother's restaurant Picco).
See what I mean about time flying? One year already...
But there's something about food--thinking about it, preparing it, sitting down to eat it--that seems to make the clock slow down. Maybe it has something to do with savoring the small pleasures of the day. Maybe it's how it connects us to the present by feasting on what is available at the moment.
The seconds tick slower, as the day is parceled out into meals.
Today's simple recipe brings out the best in sweet corn by cooking it with red bell peppers, red onions, and finishing it with a little fresh cilantro. It's a lighter take on a tradiational succotash, which usually includes lima beans or shell beans. But feel free to add them if you want.
Click here to view my recipe for Sweet Corn Succotash