Summer Succotash
By Yankee Magazine|Jun 30 2014|
Summer succotash makes a great summer side -- or even the main event!
Photo Credit: Aimee SeaveyWe’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.
Yield
6 to 8 servings
Total Time
20 minutesIngredients
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
Instructions
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.
Notes
Cranberry beans are closest to the type of bean that would have originally been used in this dish, but fresh or frozen lima beans are a popular substitute.
