Summer Succotash

By Yankee Magazine

Jun 30 2014

summer succotash

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 to 8 servings


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.