Best Down East Succotash Recipes

Super Easy Southern Okra Succotash image

Provided by Chief Jack

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons bacon drippings
1 cup frozen corn, thawed
1 cup frozen butter beans, thawed (Limas)
1 (15 ounce) can diced tomatoes with juice
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
salt and pepper
2 cups frozen cut okra, still frozen

Steps:

Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8

Summer Succotash image

Provided by Geoffrey Zakarian

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

Down-East Succotash image

Yield Makes 12 servings

Number Of Ingredients 7

5 bacon slices, coarsely chopped
2 shallots, chopped
2 10-ounce packages frozen corn kernels, thawed
2 10-ounce packages frozen large lima beans, thawed
3/4 cup Turkey Stock or canned low-salt chicken broth
2 teaspoons chopped fresh tarragon
1 1-pint basket cherry tomatoes, halved

Steps:

Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add shallots; sauté 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.