Succotash is a funny word that reminds me of fall and even Thanksgiving. This may be what Jackie was thinking about when I suggested making a summer version, because she wrinkled her nose in disgust. I can’t say that I blame her; I think we both had the same memories of eating succotash as a kid. It was made with canned corn and lima beans. Blah. But as sweet corn is at its peak and our garden is bursting with beautifully colored fresh vegetables, I couldn’t resist the idea of updating this dish in a delicious, healthy way.Trusting yet skeptical, Jackie watched as I executed my plan. I could almost see the images of lima beans rolling through her mind. I began by grilling the sweet corn to bring out its flavor. Then I added it to a sauté pan with my newfound obsession, shelled edamame beans. I added some fresh red peppers and a few simple spices, and we were ready to go.I love it when a plan comes together. This succotash tasted better than I even imagined it, and my girl will be the first to tell you so. Her skepticism changed to joy almost instantaneously. This garden fresh side is not like any boring succotash I have ever had; it is fresh, clean and simply delicious. The sweetness of the corn pairs perfectly with the slight crunch of my favorite bean. This is a dish fit for summer, and it disappears pretty fast.
A great alternative to a fall favorite made with fresh garden vegetables.
- 3 ears of sweet corn (we used white)
- 2 cups shelled edamame
- 1 red pepper
- ½ tsp cumin
- 3 TBSP butter
- ½ tsp thyme
- 1 TBSP salt
- In large stock pot, bring water and salt to a boil.
- Add corn and cook for 5 minutes
- Remove corn from water and place on hot grill, turning often to brown the corn kernels
- Carefully cut corn off cob and place in bowl.
- In a sauté pan, melt butter and add edamame and diced red pepper. Sauté for 5 minutes over med-hi heat.
- Add corn and continue to cook for 3 minutes.
- Add thyme and cumin and mix together.
- Salt and Pepper to taste and serve