Midland & Red Pea Succotash Recipe

Preheat the oven to 425°F (220°C). Toss the onion wedges with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Spread the wedges on a rimmed baking sheet in a single layer.

Roast until deeply golden at the edges and tender in the center, about 20–25 minutes, turning once halfway through. Remove from oven and let cool slightly, then chop coarsely into 1/2-inch pieces. Reserve.

While the onion roasts, heat a medium skillet over medium heat. Add 1 teaspoon neutral oil and then the diced tasso ham. Cook, stirring occasionally, until the pieces are crisp and browned at the edges, about 6–8 minutes.

Use a slotted spoon to transfer the crisped tasso to a paper-towel lined plate to drain. Reserve the rendered fat in the skillet for the succotash base (leave about 1 teaspoon).

If you haven’t already reserved roast corn, reserve 1/2 cup cooked corn kernels from the succotash base once finished (see below). In a bowl, mash together 4 tablespoons softened unsalted butter, 1/2 cup roasted corn kernels, 1 teaspoon honey, 1/2 teaspoon lemon zest, and 1/4 teaspoon kosher salt until well combined but still slightly textured.

Spoon the compound butter onto a piece of plastic wrap, form into a log or disk, and refrigerate until firm, about 30 minutes. Alternatively, leave at room temperature for immediate use if serving warm.

In the same skillet that held the tasso fat, leave about 1 teaspoon of fat. Heat the skillet over medium-high heat and add 3 tablespoons unsalted butter. When the butter foams, add the diced shallot and sauté until soft and translucent, about 2–3 minutes.

Add the fresh corn kernels and cook, stirring frequently, until they begin to brown and develop some charring, about 6–8 minutes. If kernels start to stick, reduce heat slightly and scrape up browned bits from the pan.

Add the cooked red peas to the pan and stir to combine. Cook for 3–4 minutes until the peas are heated through and any excess moisture has cooked off. Add the roasted onion pieces and continue to cook 1–2 minutes to marry flavors.

Stir in 1 cup chiffonaded basil, 1 tablespoon lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Remove from heat and fold in reserved 1/2 cup roasted corn if you set some aside for the butter.

Spoon the warm succotash into a serving bowl or divide among plates. Scatter the crisped tasso ham over the top.

Place dollops or slices (about 1 tablespoon each) of the sweet corn butter over the hot succotash so it melts into the mixture. Drizzle with 1 teaspoon extra virgin olive oil and garnish with microgreens or additional basil leaves as desired.

Serve immediately while warm. Leftovers keep in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet and refresh with a bit of butter or olive oil.