Is anything better during the harvest than making good use of fresh garden produce? This recipe for summer succotash is a summer variation on a New England classic, lightened and brightened for warm days when a bowl of veggies makes for a perfect supper.
A culinary combination of corn and beans, succotash
Fresh summer corn is the highlight of summer succotash. You can use canned or frozen corn, but why would you when there’s so much tasty sweet goodness hiding under those silky strands? Get husking and you’ll be handsomely rewarded!
While cranberry beans are the “authentic” succotash choice, lima beans are the next best thing (and they’re a lot easier to come by) so that’s what we’re using here. Summer dishes should come together quickly so you can get outside and enjoy the sunshine. Quartered cherry tomatoes and a handful of fresh basil leaves add tons of fresh summer flavor.
Onions and beans crackling in a pan with butter, seconds before adding the corn, smelled pretty darn good.
When the beans, corn, and onions were cooked to perfection, the tomatoes and basil were added and everything was tossed together along with a healthy crank of sea salt and fresh ground pepper.
Summer succotash makes a great side dish, but you can also eat it the way I did — in a bowl for supper on the porch at the end of the day next to a glass of cold white wine.
Ah, the fresh flavors of summer!
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