Recipe Name:	Grilled Corn and Okra Succotash	Submitted by:	Julie
Source:	Local Chef CSA	Source Description:
Ethnicity:	American	Last Modified:	10/24/2022
Base:	Beef	Comments:
Course:	Appetizer	This recipe is from a CSA and offered no measurements :)
Difficulty:	Easy
Preparation Time:	0 Minutes
Number of Servings:	4

Ingredients: 1 Bunch(s) cippolini onions 1 Bunch(s) Marconi, Mattadores, Mesilla bell pepper 4 still in husk ears of corn 1 Package(s) Okra (whole)

Directions: (You can substitute any sweet peppers for those mentioned. They are long, sweet Italian roasting peppers. Onions: https://specialtyproduce.com/produce/Red_Cipollini_Onions_54622.php) 1. Soak ears of corn in husk in water for about 10 minutes. 2. Wash and seed Marconi peppers and Mattadores peppers; cut in half lengthwise. Wash Mesilla peppers (med-hot) and leave whole to grill. 3. Cut onions into 1/2" rings to keep them from falling into fire. 4. Drizzle all vegetables with olive oil, season with salt & pepper, or your favorite spice blend. Add chopped garlic if you like. 5. Put the corn on the low part of the fire; turn once or twice for 10 minutes or so. It's OK if husk burns a bit, which adds a smoky flavor. 6. Grill onions, all peppers, and okra over hot coals until done to your taste. Remove to a bowl. 7. Cut all peppers and okra, add onion, then cut corn from cob, adding to bowl. Adjust seasoning if necessary. 8. Finish with drizzle of olive oil and serve.