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Harissa and Charred Corn Succotash

Everyone loves a side dish with a kick, full of fresh veggies, this dish is sure to be a hit. Perfect way to show off gorgeous sweet summer corn and make your whole meal on the grill - not hot ovens involved here!

Difficulty: 1 / 5

Step 1 - Bring a medium pot of salted water to a boil and quarter baby potatoes. Add to water and boil to fork tender 4-5 minutes. Drain and set aside.

Step 2 - Remove silk from corn, leaving husks intact. Slice the bottom of the ear of corn and slice off corn from cob. Smash garlic and chop to a fine dice, red onion into a small dice, zucchini and sweet peppers to medium dice and set aside.

Step 3 - Preheat a non-stick pan to medium heat and add both Olive Oils to pan and begin to saute onions, chopped chorizo and peppers in pan for 3 minutes. Add garlic, potatoes and remaining vegetables and toss gently. Cook for 3-4 minutes further until corn begins to char. Season to taste with fleur de sel and pepper as desired, and serve with a sprinkle of fresh parsley and hot or room temp.

  • Mexican Spice Olive Oil
  • Fleur de Sel
  • Black Pepper
  • Harissa Infused Olive Oil