While succotash is usually reserved for the summer, I found myself with a celery bunch and two very out of season ears of corn that needed to be cooked. New York felt like summer today so it's not a shocker that succotash popped into my head for this challenge. Since my recent trip to India, I have not been able to shake my obsession with all flavors S.E. Asian so this is the flavor profile I gave to my succotash. The ginger and garlic give warmth while the chile pepper literally heats it up. A splash of sesame oil and brown rice vinegar and a sprinkling of mint finished the meal.

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