Summer Succotash

Succotash is a traditional dish from the eastern seaboard of the U.S. How traditional is it? Well, the word is from the Narragansett, msickquatash, meaning boiled corn, so pretty darn traditional. In recent tradition, it has consisted of lima beans and corn cooked together, and my mother used to serve this simple combination when I was a kid.

I suspect that further back, when it was common to parch (dry) green corn for winter use, that it was made with dried beans and parched corn in the winter. In the summer, of course, it could be made fresh, as I have done here - so fresh the beans aren't dried or even shelly beans, but fresh green or yellow wax beans, and with corn just cut from the cobs. Of course, once corn is in season shelly beans aren't too far behind, and you could replace the green beans with edamame, fresh lima beans or fresh borlotti beans. I threw in a little zucchini, because I had it and because I'm sure the Narragansett did too (squash of some sort, that is). A little onion and bacon fat (butter or oil if you must) ties it all together.

4 to 6 servings
40 minutes - 40 minutes prep time


3 cups finely chopped green or yellow beans
3 cobs corn
1 onion, with the greens
1 medium zucchini
1 tablespoon butter or bacon fat
salt & pepper

Wash and trim the beans, and cut them into small pieces not much larger than the corn kernels. Put them in a pot with water to cover generously, and bring to a boil. Meanwhile, husk the corn and cut it from the cobs. When the beans have boiled for a couple of minutes, add the corn kernals and cook for another 2 or 3 minutes. Drain and set aside.

Peel and chop the onion, and the greens, keeping them separate. Wash and trim the zucchini, and cut it into small dice of a size to blend with the other ingredients.

Heat the fat in a large skillet. Sauté the zucchini and white part of the onion until lightly browned. Add the well-drained beans and corn, and sauté for another 5 to 8 minutes. Add the onion greens and continue sautéing until they are well cooked in, and the corn is browned in spots. Season with salt & pepper and serve.




Last year at this time I made Mexican Flavoured Corn & Potato Salad.