Summer Succotash

a southern summer delight

Hi readers, eaters, and cookers! I have a double feature this week to inspire your farmer’s market plans. Succotash is an unassuming dish and at first glance, can seem too simple. But that, I’d argue, is the true delight: its utter simplicity. Tomatoes, corn, and beans shine brightest during the summer season. The best way to experience those flavors is with as little manipulation as possible. I looooooooove succotash. I hope you’ll come to share that feeling with me. Happy cooking, K xx

Succotash

Serves 4

Ingredients

olive oil

1 small yellow onion, diced small

2 cups sweet corn kernels, 2 - 3 ears

3 cups lima beans, fresh or frozen

1 pint cherry tomatoes, halved

2 cups vegetable stock

2 tablespoons unsalted butter

Salt to taste

Directions

1. Drizzle a healthy amount of olive oil in deep frying pan or cast iron over medium high heat. Once hot , add the diced onions. Stir the onions and sauté until softened and translucent, about 4 minutes.

2. Lower the heat to medium then add both the corn and lima beans to the pan. Hit with 2 pinches of salt and sauté for 3 minutes.

3. Place the cherry tomatoes into the pan and toss together. Sauté for 2 minutes. Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat to medium and cook undisturbed, for 20 minutes. After 20 minutes, the liquid will have reduced to about a cup. Turn the heat off and fold in the butter.

4. The succotash is ready when the tomatoes are softened, and you can drag your spoon through the sauce to leave a path. Taste for salt. Add more if needed. Serve the succotash with a side of rice, some roasted chicken, or straight up by itself.