Succotash hardly needs an introduction, it's that old-time favorite dish full of late summer vegetables, starring sweet corn and Lima beans. An improvisation of ingredients, succotash is a welcoming host to all sorts of variations; some like tomatoes and okra in their succotash, while others like theirs lightly dressed in cream.
A few people have asked me for my recipe, so here it is—mainly, for my version I sauté the vegetables just briefly, so they'll have some fresh "snap" left in them. And also, using the freshest, most flavorful produce—sweet corn, young and tender Lima beans, and wax beans from my farmers market really makes this dish sing.
I like all the fresh and delicate flavors to come through and add only a leaf of fresh sage to flavor the butter in the pan, then a quick sauté of all the vegetables, tossing in the corn at the end for a brief turn or two, barely cooking it through so that the kernels still have a little fresh, juicy bite to them.
Market Sweet Corn Succotash
The proportions in the recipe are enough for lunch for two, plus enough for a pack-able lunch "in a jar" over toasted quinoa with heirloom cherry tomatoes.
1 1/2 T butter
Splash of olive oil
1 fresh sage leaf, or a pinch of ground sage
1 small onion diced
1 cup red peppers diced
3 ears of corn, kernels cut off the cobb Look for "super sweet" variety of corn if your market has it
1 cup (about) Lima beans, shelled, lightly simmered and shocked in ice water
A few handfuls of green and yellow wax beans, trimmed, lightly simmered and shocked in ice water
1 zucchini thinly sliced using a mandolin
fresh herbs such as mild mint, basil (any variety), dill, or parsley to garnish
salt and pepper to taste
Prep and dice all the vegetables. Have a bowl of ice water on hand to "shock" the Lima and wax beans after simmering to help preserve their color and stop their cooking. Add Lima beans to a small amount of simmering water, just enough to cover them and continue simmering for about 4-5 minutes. When ready using a slotted spoon remove the beans and shock in ice water, drain and set aside. Add the wax beans to the simmering water and cook briefly, 2-4 minutes only. Drain and shock the beans in ice water, drain and set aside.
In a large sauté pan over low heat, melt butter and when it starts to bubble add the fresh sage. Add a splash of olive oil and add the diced onion and red pepper, sauté slowly until onion is translucent, push the peppers and onions over to one side of the pan, add the zucchini, gently sauté just until it softens. Add the Lima beans, quickly sauté all the vegetables together. Turn the heat up to medium high, add the corn sautéing quickly, turning the corn and vegetables a few times. Season to taste
Turn out the succotash on a platter, then add the reserved wax beans to the pan, add a bit more butter if needed, gently sauté the beans to heat them through. Add the beans to the platter and scatter with fresh herbs.