Courgette and Sweet Corn Succotash with Smoked Butter

Ingredients

• 600 courgettes, cut into 1cm dice
• 3 fresh corn on the cob, kernels cut from the cobor use 350g drained tinned sweetcorn
• 40 g smoked butteror use regular unsalted butter and add 0.5 tsp smoked paprika
• 1 tbsp olive oil
• 1 red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 red pepper, finely diced
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 15 g fresh flat-leaf parsley, roughly chopped
• 1 tsp sea salt
• 1 pinch black pepper

Contains: milk, sulphites.

Method

1. Heat the olive oil in a large, wide frying pan over a medium-high heat. Add the red onion and red pepper and cook, stirring occasionally, for 4 to 5 minutes until softened and beginning to colour at the edges.About 5 min
2. Add the garlic and smoked paprika, stir through, and cook for 1 minute until fragrant.About 1 min
3. Increase the heat to high. Add the diced courgettes and cook, tossing regularly, for 4 to 5 minutes until they are golden in places but still holding their shape.About 5 min
4. Add the corn kernels and cook for a further 3 minutes, tossing everything together, until the corn is heated through and starting to caramelise.About 3 min
5. Remove the pan from the heat. Add the smoked butter and the apple cider vinegar and toss until the butter has melted and the vinegar has been absorbed. Season generously with salt and black pepper.About 1 min
6. Stir through the chopped parsley and transfer to a serving bowl. Serve immediately.