Corn Succotash

Corn Succotash

It’s simply impossible to look at, eat or even discuss succotash – the classic Southern vegetable dish – without someone invoking Sylvester the Cat’s famous line: “Sufferin’ Succotash!” So, let’s just get that done with, shall we?

This is currently the only thing I want to eat. Lucky for me, it’s the perfect time for it – all of these ingredients are at their absolute best right now. So whether you’re at the grocery store, farm stand or farmer’s market you can scoop up gorgeous produce, spend a bit of time chopping and have this in on the table in about 15 minutes. I made it while we were guests at a cottage recently and to be honest, the occupants of the kids’ table were not jumping up and down over it, they did eat it. Not a lot but I think the small size of the vegetable pieces makes it appealing for them. In any case, it just meant that over at the grown up table there was more for all of us.

Traditionally, succotash is made with lima beans but I’m not a big fan. When I saw Sarah Carey (love her!) over at Martha Stewart Everyday making it with regular old green beans I thought, now you’re talking. What are you making with the late-summer pile up of produce? Let us know – we’ love hearing from you!

 

succotashfinal

photo by Maya Visnyei

 

Succotash

Ingredients

  • 2 cloves garlic, minced
  • 3 cobs of corns
  • 1/2 lb green beans
  • 2 medium zucchini (I did one yellow, one green)
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • big squeeze of lemon
  • salt and pepper to taste

Method

Trim your green beans and then chop them into about half inch pieces.

Trim the zucchini, cut in half lengthwise, then slice those halves in four piece lengthwise, then make dice by cutting across those pieces.

Run a sharp knife down your cobs of corn to get the kernels off.

In a large skillet, melt butter and add olive oil over medium high heat.

Now add your garlic and cook for 1-2 minutes

Toss in the beans first as they'll take the longest to cook, give them two or three minutes on their own Now add the zucchini and cook for another three minutes.

And then the corn for another three minutes. Give it a taste to see if everything is crisp tender.

Finish with a pinch of salt and pepper and a good squeeze of lemon an serve

 

 

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