Author Notes: This is not the traditional succotash since it does not contain shelled bean, like lima beans. Green beans take the place of the,some time dreaded, lima. It's a lovely combination of fresh sweet corn and green beans, with a rich yet simple flavor. The recipe comes from my friend, Mary, who is an incredible cook as well as brilliant scientist. I added a little red bell pepper for color and a subtle flavor addition. —HalfPint
cups corn kernels, cut from fresh ears of corn
cups green beans, cut into ~1/4" length
cup somewhat finely chopped shallots or sweet onions
cup small diced red bell peppers
tablespoons good quality butter, plus an extra 1Tb if needed.
salt & pepper
- In a large skillet, melt 3Tb butter over medium high heat. Add onions and sweat them, ~1 minute.
- Add the remaining ingredients and mixing thoroughly to coat the vegetables. If the mixture looks a little dry, add the remaining butter. You want the vegetables to be glazed with the butter not swimming in it.
- Cook the vegetable mixture, stirring as needed to keep from burning. When the beans are cooked but still crisp to the bite, turn off the heat.
- Season with salt and pepper and transfer to a serving bowl. Serve hot or room temperature as a side dish. This dish pairs well with grilled meats.
- This recipe was entered in the contest for Your Best Recipe with Corn