I was able to do the succotash "as written" and "CWS' version." The difference was very noticeable. The original version was heavy and had a very "muddy" look to it. Okay, the salmon and succotash had about the same color when plated. Not very attractive, IMO.
I roasted 1 cob of corn in the oven (brushed with olive oil and sprinkled with chipotle--able to do that at the same time as the salmon). the other cob I treated as written in the original recipe. I added the kernels of the roasted cob of corn at the end with the diced and seeded heirloom tomato once the cooked succotash was pulled off the heat, about a tsp of fresh lime juice, and herbs (cilantro, basil, It. parsley) mixed in before plating. Taste testers each gave it a big high five over the "original" recipe. My deconstructed recipe carried the cohesion of the flavor profile across to the succotash and zucchini slaw. It was so much fresher and screamed "high summer produce from the garden" over what the succotash the recipe developer submitted. The zucchini slaw tied all flavors together and was also very fresh. There are 10 ingredients (including the herbs) that can be sourced from the farm gate late July - August, and two local products (the jalapeno white balsamic vinegar and cold-pressed canola oil for the dressing used on the slaw). If one has a garden, the meal is one that one could do after a walk out to the garden to see what is available. For those without gardens, the meal will make them wish they had planted a garden. The tsp of fresh lime juice brightened up the succotash and I used the zest in zucchini slaw. Plated, it was really pretty. When the recipe gets featured, I will post a link to the food photographer's photos.
Thanks everyone for your suggestions/collaboration. I have been noodling how to fix this recipe since late April. I was thrilled all the noodling, research, and discussion about this paid off.
The corn "milk" worked in place of cream. I did add a tsp of raw sugar to the succotash but brown sugar could be used instead (to taste). This recipe/meal one that meets the criteria for eating local and seasonally available food. Now for that pork chop recipe that bugs me....