Grill/Barbecue

Rhonda's Succotash

by:
July  1, 2011
4.4
5 Ratings
Rhonda's Succotash
  • Serves 6
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 Hesser

What You'll Need
Ingredients
  • 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 cups frozen edamame (out of the pods)
  • 1 1/2 cups 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 tablespoons chopped flatleaf parsley
Directions
  1. 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.
  2. Pour in the edamame and peas, and warm through, stirring to distribute the beans. Fold in the lemon zest and red pepper.
  3. 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.
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Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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13 Reviews

NikkiNikki
NikkiNikki January 6, 2021
This was awesome! I omitted red pepper, added more peas, and used canned corn. It was the perfect complement to the seafood lasagna that I made for Christmas dinner. I recommended this to my parents and they made it for New Years Eve and it was a hit. I'll be making it again soon.
 
Amanda H.
Amanda H. January 6, 2021
Glad it was such a hit!
 
miamineymo
miamineymo June 22, 2019
So good, this. We used fresh corn and peas, no edamame cause we had fresh English peas. This will be on repeat all summer long!
 
enthous
enthous July 20, 2012
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!
 
Rhonda35
Rhonda35 September 9, 2012
Glad you enjoyed it!
 
KelsoKitchen
KelsoKitchen July 24, 2011
So, so good. Instantly added to the list of recipes I will go to again & again.
 
Rhonda35
Rhonda35 September 9, 2012
Wow, so glad you liked it enough to add it to your repertoire.
 
Sagegreen
Sagegreen July 3, 2011
Love this! And I might be tempted to throw in a little ginger(;
 
Rhonda35
Rhonda35 September 9, 2012
Oh, I LIKE the ginger idea, Sagegreen!
 
DigNDine
DigNDine July 3, 2011
I must try this!
 
MikeeLikesIt
MikeeLikesIt July 3, 2011
A perfect summer recipe, I substituted lobster for peas and served with slices of baguette so none of that butter goes to waste!
 
Amanda H.
Amanda H. July 9, 2011
Very sensible!
 
Rhonda35
Rhonda35 September 9, 2012
Yum!