Summer Succotash And Chile-Cumin Butter Recipe From Lucques Restaurant

recipe adapted from Lucques restaurant

Summer Succotash With Chile-Cumin Butter
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Make Summer Succotash with Chile-Cumin Butter from Lucques restaurant in Los Angeles. 
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Cook Time
Total time: 1 hour
  • :::Chile-cumin butter: 1 dried ancho chile 2 dried árbol chiles 1½ garlic cloves Salt ¼ cup (½ stick) unsalted butter, at room temperature ¾ teaspoon ground cumin:::
  • :::Succotash: 2 tablespoons extra-virgin olive oil 2½ cups freshly shucked corn 2 cups thinly sliced summer squash 1½ teaspoons kosher salt, divided Freshly ground black pepper:::
  • ¾ cup fresh chickpeas or edamame 3 tablespoons chile-cumin butter 1 cup cherry tomatoes, halved ½ cup chopped spring onions 1½ cups lamb's quarters or spinach2 tablespoons chopped flat-leaf parsley 1 teaspoon fresh lime juice
  1. Make the chile-cumin butter: Place the chiles in a small saucepan filled with about 1½ cups of water and bring to a simmer over medium-high heat. Simmer for 30 minutes, drain and set aside to cool. When cool enough to handle, remove and discard the seeds and roughly chop the peppers.
  2. With a mortar and pestle, pound the garlic with a pinch of salt. Add the chiles and continue to grind to make a paste.
  3. Whip the butter with a whisk until light and fluffy. Fold in the garlic-chile paste, the cumin, and salt to taste.
  4. Make the succotash: Heat a large saucepan over high heat, add the olive oil and heat for 1 minute. Add the corn, squash, 1 teaspoon salt, and pepper to taste. Cook for 5 minutes longer. Add the chickpeas and the chile-cumin butter and toss to coat. Add the tomatoes and onions and the remaining ½teaspoon salt. Cook 7 minutes longer, then add the lamb's quarters and parsley. When the greens are wilted, add the lime juice and toss to combine. Season with salt and pepper to taste and serve immediately.
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