Episode 11 : Corn Husking
Bob heads to South Dakota to compete against America's best cornhuskers at the National Cornhusking Competition in Dell Rapids. Most of the competitors are in their 60s, 70s and 80s, but they are able to shuck at a rate of almost one ear per second for 30 minutes straight. Bob will have just four days to master the hand movements and speed needed to compete against these old timers. Can this city slicker teach an old farmer new tricks?
Recipe:
Bob's Own Succotash
Yield 8
- Ingredients:
- 1½ tablespoons of olive oil
- 1½ tablespoons of butter
- 4 slices of very smoky or very mapley bacon, sliced crosswise into ¼ inch thick strips
- 1 yam, peeled and diced into ¼ inch cubes
- 10 cloves of garlic, peeled
- 2 large shallots, cut in 1/8 inch thick sections
- 1 cup frozen lima beans, thawed
- ½ red bell pepper, diced finely
- 4 ears of corn, kernels cut from cob, or 2 cups of thawed frozen corn
- 2 tablespoons of fresh herbs (thyme, tarragon, rosemary. . . whatever), stemmed and minced
- ½ teaspoon of dried chipotle powder
- 2 tablespoons of freshly squeezed lime juice
- salt and pepper to taste
Directions:
1. In a large sauté pan over medium heat, add oil, butter, bacon, yam, garlic, and shallot.
2. Cover and cook for about 10 minutes, or until bacon renders and veggies soften.
3. Remove cover and cook for 10 more minutes, or until bacon begins to crisp and veggies begin to brown.
4. Add lima beans, bell pepper and corn.
5. Cook for 10 more minutes, stirring occasionally.
6. Finish with herbs, chipotle, salt, pepper, and lime juice.