Pastor Phil's Smoked Corn Succotash
Six ears of Corn
1 mango for every six ears
1/2 red onion for every six ears
1 medium sized Jicama
Serves - figure one ear per person so six - unless you have people over who like corn in which case this stuff is like candy. Also makes a great left over meal, Use it as a garnish on grilled meat.
This version of Succotash is more akin to a mild corn salsa then the classic New England dish . All succotash recipes have corn and often Lima Beans along other Northern climate veggies. Mine begins with corn smoked for 1 1/2 in the husk . You could do the same thing in the oven or on a grill. Be sure to soak the corn in the husks for a couple hours prior to cooking. After the corn is cooked and shucked I cut it off the cob and add finely diced mango, Jicama, and red onion. At this point you can season it, give it a couple hours in the fridge to come together and then serve. I like to add just a little poppy seed dressing but it's not necessary. Hit it with some fresh cracked pepper prior to serving and shaved parmesan - the good stuff mind you. If you want to spice it up add diced green Chile peppers