Corn Succotash

Baked corn and veggie "succotash"

It seems silly, to me, to go to one of the many farms around here and buy just two of anything. So when I went and picked these ears of corn, I couldn't stop at two. Once I had picked two, I thought, "that was fun! I need to do that again!" And while there are only two of us around here, I always think "oh well, we'll use them." But, it's so often that I never do. Obviously, I've been trying to avoid throwing so much amazing produce away.

So, as they sat in the crisper, I wondered what would be the best way to use up all three of these extra ears of corn, and on top of the corn, we have so many veggies from the garden. Then it hit me.

Corn succotash.

I know, the frozen corn and lima beans from my childhood sounds terrible, but I think it's perfectly fine to make my own variation with fresh veggies (common', it's 2012!) So, I took all of the corn, all of the veggies from our garden (zucchini, jalapenos, bell peppers, green beans, peas),  added some garlic, onions, salt, pepper, oil,  and dried spices (rosemary, oregano, basil), chopped everything to be about the size of the corn kernels, and threw them all in a large dutch oven. I baked everything for about 45 minutes at 400˚.

I know its a long time to wait, but it's super simple, and all of the veggies were soft and delicious. I topped mine with a little parmesan cheese.

I ate double that amount, and called it dinner...