Succotash Recipe

1. If using fresh corn, cut kernels from 4 ears to make about 3 cups. If using frozen corn or lima beans, measure and keep frozen until step where they are added. If using fresh lima beans, blanch 2–3 minutes, then shock in ice water and drain.

2. Dice red and green bell peppers, halve cherry tomatoes if using, mince shallot and garlic, and slice scallions. Chop parsley and set all components in separate bowls for easy sautéing.

3. Heat fat and sweat aromatics

Place a large skillet (10–12 inch) over medium heat. Add butter and olive oil. When butter melts and begins to foam, add minced shallot and a pinch of salt. Cook, stirring, 2–3 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

4. Add peppers

Add diced red and green bell peppers to the skillet. Cook, stirring occasionally, 4–5 minutes until they soften and begin to blister.

5. Add corn and beans

Add the corn kernels and lima beans (and edamame if using) to the pan. Stir to combine. Pour in 1/4 cup stock to deglaze the pan and create a little steam. Increase heat to medium-high and cook 4–6 minutes, stirring occasionally, until corn is tender and has some golden spots. If using frozen ingredients, cook 5–7 minutes until heated through and any excess water evaporates.

6. Season while cooking

Sprinkle smoked paprika, half the salt, and half the pepper over the vegetables while they cook. Taste and adjust later.

7. Reduce heat to medium. Stir in halved cherry tomatoes, sliced scallions (reserve a few green slices for garnish), and chopped parsley. Cook 1–2 minutes just to warm the tomatoes and marry flavors.

8. Stir in lemon juice and the remaining salt and pepper. If using bacon or smoked ham, fold it in now to warm through. If the mixture seems dry, add up to 1–4 tablespoons more stock or a drizzle of olive oil.

9. Remove from heat and, if desired, sprinkle with crumbled feta or grated Parmesan. Taste and adjust seasoning (salt, pepper, lemon) to preference.

10. Transfer succotash to a serving bowl and garnish with reserved scallion greens and additional parsley. Serve warm or at room temperature.