Succotash Of Corn, Chanterelles, Zucchini, And Sweet Red Peppers
|Ears of corn||5|
|Unsalted butter||3 Tablespoon|
|Zucchini||1 Pound, cut into 1/2inch dice (2 Medium Sized Ones)|
|White onion||12 Ounce, cut into 1/2inch dice (1 Large Sized)|
|Red bell peppers||2 Medium, seeded, deribbed and cut into 1/2-inch dice|
|Frozen lima beans||10 Ounce (1 Package, Thawed)|
|Chanterelle mushrooms||8 Ounce, wiped / brushed clean, stems trimmed and quartered|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
Peel back the green corn husks and the silk and discard.
Trim the base of each ear so it is even and flat, and stand the ear upright on its base.
Using a sharp knife, cut down between the cob and the kernels to remove the kernels.
Reserve the kernels and discard the cobs.
Fill a large saucepan two-thirds full of water and bring to a boil over high heat.
Add the corn and simmer for 3 minutes.
Drain in a colander, and then rinse under cold water until cool.
Drain thoroughly, blot with paper towels, and reserve.