summer succotash

about two years ago my copy of bon appetit found it’s way to my doorstep and inside it was this genius recipe. i made it, and fell in love. it was delicious. it tasted of summer and the maryland shore.

over time, i adapted it (as i am wont to do) and at this point i have it down to a science. some of the original ingredients are missing, but i have to say i love it even more for it’s simplicity and purity. this takes almost no time to prepare.

summer succotash

summer succotash

  • 3 ears corn, kernels removed using a sharp knife
  • 1 cup frozen mini lima beans
  • one red bell pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • old bay seasoning
  • salt

chop the bell pepper into small pieces, but don’t mince it. heat olive oil and butter in a large pan over medium high heat. add the pepper and stir through, and cook for about 2 minutes. add the corn and stir through, cooking for about 5 minutes. add the lima beans, salt (to taste), and old bay seasoning (to taste…start with 1/2 a tablespoon) and stir for about 2 minutes more. That’s it, enjoy!

notes: i am often tempted to make this in the winter using frozen corn, but i don’t think it would work. fresh corn, right off the ear, is what is needed for this recipe. the vegetables need to retain their crispness and freshness, so be sure not to overcook them. the butter is a nice addition to this medley, it really brings it all together. i can see kids really enjoying this side dish, though fritz is too young to be a guinea pig.

we eat this about once a week at our house and almost always use the abundance of fresh local produce from the farmer’s market. it pairs well with everything from grilled chicken breasts to hot dogs. i bet you could even top a pizza with this and add goat cheese and it would be stunning. give it a go!


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