At least around our house. I know there’s evidence showing that the charred parts of foods contain carcinogens that can cause cancer. But, not grilling during the summer just feels almost un-American to me. Sure, there’s days I rail against American politics and dislike the policy makers. Somehow the smell of a barbeque, the shush of a sprinkler, the sound of kids laughing . . . it all just feels like summer, as does succotash. So, if you’re like me and not going to give up the grill, just be cautious not to char the foods and use moderation in the amount of meals you grill up.
Back to succotash. This is one of my favorite, quick and easy recipes. Grill it up, toss it together and serve. Oh, so tasty!
- 1-2 sweet potatoes
- 1 poblano pepper
- 1 red pepper
- 1 onion
- 2 ears of corn
- ¼ cup coconut oil, melted
- 4 ounces raw, sharp cheddar cheese grated
- Juice of one lime
- Extra virgin olive oil to taste
- Salt & white pepper to taste
- Slice sweet potatoes and onions into about ½” planks.
- You can grill corn in the husks, wrapped in foil, or brush with coconut oil and place directly on the grill.
- Place peppers on heated grill. Char entire skin and set aside for 15 minutes.
- Brush sweet potatoes, onions, and corn with coconut oil.
- Grill vegetables until cooked but charred.
- Remove skins from peppers.
- Chop all vegetables. Remove kernels from corn.
- Toss all ingredients in a bowl. Serve.