By Yankee Magazine
Jun 30 2014
Summer succotash makes a great summer side — or even the main event!Photo Credit : Aimee Seavey
We’ve taken our classic New England succotash recipe and updated it for summer by keeping it fresh and light and adding tomatoes and fresh basil.
6 ears fresh corn
1 1/2 cups fresh cranberry beans or fresh or frozen lima beans, shelled (see Note)
1 small onion, minced
3 tablespoons unsalted butter, divided
1/8 pound salt pork, cut into 4 pieces (optional)
1 pint cherry tomatoes
Handful of torn fresh basil
Kosher or sea salt and freshly ground black pepper, to taste
Use a sharp knife to cut the kernels from the cobs and set aside.
In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion and cook until just translucent, then add the beans, corn, and salt pork (if using) along with the additional tablespoon of butter and 2 tablespoons of water. Turn down heat to low and cook uncovered, stirring frequently, for 3 minutes.
Remove the salt pork and add the tomatoes and torn basil. Season with salt and pepper, then serve hot.