Berbere Sweet Corn Succotash With Roasted Poblano Puree
Whip up this delicious sweet corn succotash as a perfect side to meats, fish or grains and serve it with my Creamy Roasted Poblano Pepper Sauce for an extra mouthwatering dish.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 2 tablespoons Pasture Raised Butter
- 1 large Onion, chopped
- 4 ears Organic Corn, kernals cut off
- 4 medium Ripe Tomatoes, chopped
- 18 ounces jar of Jovial Diced Tomatoes
- 1 teaspoon Himalayan or celtic Sea Salt
- 1 teaspoon Frontier Berber Seasoning (link in post)
- 2 cups Creamy Roasted Poblano Pepper Sauce (link in post)
- package Baby Spinach
- Fresh Cilantro, chopped
- pinch Fresh Crumbled Feta or Queso Fresco (optional)
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