Rhonda's Succotash
All you need is some fried chicken or ribs!
Freshly husked corn with bright, lustrous kernels is key.
Then gather the accents: parsley, shallot, lemon, and red pepper.
Let the trimming and dicing begin!
First up: shallots.
Next, my chopping nemesis: parsley.
Red pepper, disciplined by a knife.
My twins getting a lesson in corn stripping, so they could do it themselves and earn their dinner. Kidding, people!
That's my handy corn peeler at work.
You soften the shallots in mostly butter and a little oil.
Then the corn -- and let it go until it browns lightly.
In go the frozen edamame and peas.
Then some red pepper and lemon zest.
Some white wine to brighten the flavors.
And cream to tamp them down again!
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Author Notes: Last week on our family vacation in Florida, one of my sisters (aka Rhonda35 here on food52) took the lead with a side dish for crab cakes. I was her well-meaning though slow and easily-distracted assistant, stripping corn of its kernels, mis-measuring the cream.
To her succotash, Rhonda added edamame and peas instead of lima beans, and a little wine to brighten the sweet flavors. She's a natural cook who lives by the motto: when in doubt, add a tablespoon of butter. So at the end, she finishes her succotash with butter. I recommend that you do, too. - amanda
Serves 6
- 4 tablespoons unsalted butter, plus more at the end, if desired
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 5 ears corn, kernels and juices stripped from the cobs
- Salt
- 1 1/2 cup frozen edamame (out of the pods)
- 1 1/2 cup frozen peas
- Grated zest of 1 lemon
- 1 small red pepper, finely chopped
- 1/3 cup white wine
- 1/4 cup heavy cream
- 1 1/2 tablespoon chopped flatleaf parsley
- Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. When the butter begins to foam, add the shallot and cook for 1 minute. Add the corn and season it with salt. Increase the heat to medium high and cook until the corn is lightly browned, 5 to 8 minutes.
- Pour in the edamame and peas, and warm through, stirring to distribute the beans. Fold in the lemon zest and red pepper.
- Pour in the wine and let it cook for 30 seconds. Add the cream. Taste and adjust seasoning. Stir in the parsley, and more butter if, like Rhonda, you like to bookend a dish with butter.
- This recipe is a Community Pick!
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10 months ago enthous
This was wonderful. It's a little early for fresh corn, so I used frozen organic white corn (4 cups) and it was delicious. I can only imagine how much better it will be in corn season!
8 months ago Rhonda35
Glad you enjoyed it!
almost 2 years ago KelsoKitchen
So, so good. Instantly added to the list of recipes I will go to again & again.
8 months ago Rhonda35
Wow, so glad you liked it enough to add it to your repertoire.
almost 2 years ago Sagegreen
Love this! And I might be tempted to throw in a little ginger(;
8 months ago Rhonda35
Oh, I LIKE the ginger idea, Sagegreen!
almost 2 years ago DigNDine
I must try this!
almost 2 years ago MikeeLikesIt
A perfect summer recipe, I substituted lobster for peas and served with slices of baguette so none of that butter goes to waste!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Very sensible!
8 months ago Rhonda35
Yum!