Succotash has a long history in North American cooking. The name has Indigenous roots, loosely meaning "broken corn kernels," in the Narragansett language. The traditional version was simple: corn and beans. Over time it evolved into countless regional variations, and this one is ours.
Our Corn and Sausage Succotash swaps the lima beans for chorizo and loads up on fresh summer vegetables like sweet corn, zucchini, bell pepper, and red onion, all grilled and tossed with our Harissa Infused Olive Oil and Black Garlic Balsamic Vinegar. It's a smokey, flavorful dish, and makes a perfect summer entree or side.
Fresh summer vegetables and chorizo are grilled until charred, then tossed with our Harissa Infused Olive Oil and Black Garlic Balsamic Vinegar for a smoky, flavorful take on a classic American dish. Serve hot or at room temperature.
Bring a medium pot of salted water to a boil and halve baby yellow potatoes. Add to water and boil until fork tender (4-6 minutes). Drain and set aside.
Husk the corn and remove the silks. Slice the onion, pepper, and zucchini into strips.
Preheat the grill to medium-high heat, about 350-400°F.
Rub a tablespoon of the olive oil over the corn and place on the grill. Place the remaining olive oil in the bottom of a large serving bowl.
Place the vegetables (potatoes, onion, peppers, zucchini, and corn) on the grill along with the sausage. Grill the vegetables for 4-5 minutes, turning once, until charred but still a bit firm in texture. Remove from the grill, and place on a cutting board to cool slightly. Continue cooking the sausage until the internal temperature is 175°F.
Slice the charred vegetables and sausage into bite-sized chunks and remove the corn kernels from the cob. Place all the vegetables and sliced sausage into the serving bowl and drizzle with the balsamic vinegar.
Add in the Fava or Lima beans and toss to combine. Garnish with parsley and season with salt and pepper as needed. Serve hot or at room temperature.
