Best Dried Corn Succotash With Fresh Vegetables Recipes

Best-Ever Succotash image

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.