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
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Ingredients
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3 cups
corn kernels, cut from fresh ears of corn
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2 cups
green beans, cut into ~1/4" length
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1/2 cup
somewhat finely chopped shallots or sweet onions
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1/2 cup
small diced red bell peppers
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3 tablespoons
good quality butter, plus an extra 1Tb if needed.
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salt & pepper
Directions
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In a large skillet, melt 3Tb butter over medium high heat. Add onions and sweat them, ~1 minute.
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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.
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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.
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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.
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