We’ve done our fair share of housesitting since we moved to Los Angeles and in addition to enjoying the perks of a real HOUSE, central air, backyards and GRILLS it’s also really fun to hang out in a neighborhood different than ours.
New neighborhoods = new restaurants!
One of our absolute favorite restaurants to visit when we’re housesitting is Beer Belly in Koreatown. (Watch the Diners, Drive-ins and Dives video here.) In addition to their great selection of craft beers (the beer list is always changing) they have some tasty bar food. We’ve tried quite a bit of the menu and love the duck fat fries, the pork belly chips and (and on a healthier note) the summer sucka tash.
Right away, it was one of those dishes that I just knew I’d need to make at home. Because it’s simple enough and SO tasty. And those two words (simple + tasty) are essentially my food motto.
Traditionally, succotash is a combination of lima beans, corn and garlic or onion, but there are a ton of succotash varieties out there. Some are made with tomatoes, some red peppers and some swap edamame for lima beans. I knew right away that I wanted to include edamame in my version to up the protein a bit. I also wanted to include some zucchini because this succotash is all about celebrating end-of-summer produce, not to mention it’s always a good idea to add more vegetables where you can. Beer Belly is definitely the only place I’ve seen succotash topped with chipotle mayo and pickled shallots and I definitely wanted to include them.
And even though corn is in season, and it’s best fresh, I used my favorite roasted corn from Trader Joe’s. Shucking and cutting off corn on the cob isn’t particularly laborious, but remember my motto above… SIMPLE! If you want to use fresh corn – major kudos! If you want to use frozen corn – I get you!
Let’s continue with the simple theme. This dish definitely is. Pickle the shallots. (The night before!) Mix up the chipotle mayo. Sauté the veggies for a few minutes. Done!
Serve it alongside some grilled protein, or with some quinoa for a meatless meal.
Summers over now, right?Print
- 1/2 cup apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 2 shallots, thinly sliced (about 3/4 cup sliced)
- 1/4 cup light mayonnaise
- 1 1/2 Tbsp chipotle, chopped with sauce
- 1 1/2 cup corn kernels
- 1 1/2 cup cooked edamame
- 1 1/2 cup diced zucchini
- 1 1/2 cup sliced grape tomatoes
- 4 cloves garlic, minced
- 1 tsp olive oil
- Combine apple cider vinegar, sugar and salt in a small jar.
- Add sliced shallots to the jar and let sit overnight or for at least a few hours.
- Stir together mayonnaise and chipotle peppers and set aside.
- Prep remaining ingredients.
- Heat oil over medium heat in a large pan.
- Add vegetables and cook, stirring occasionally, for about …. minutes.
- To serve, top vegetables with a dollop of chipotle mayo and a few of the pickled shallots.
Pickled shallots should be made a day in advance if possible.
- Calories: 143
- Sugar: 4
- Fat: 5
- Carbohydrates: 15
- Fiber: 4
- Protein: 7