Best Modern Succotash Recipes

A MODERN SUCCOTASH

A MODERN SUCCOTASH image

Categories Side Roast Quick & Easy Corn Summer Healthy

Yield 4 side servings

Number Of Ingredients 11

Ingredients

2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges
1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup
2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into ¼ inch pieces
1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into ¼ inch thick pieces
1 red, yellow or orange pepper - chopped into ¼ inch square pieces
½ cup edamame (optional)
2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into ¼ inch pieces (reserve)
Olive Oil
Salt
Pepper
The trick is to try to get the pieces as close to the same size as possible.

Steps:

Heat the oven to 375 degrees. Put all the vegetables except the zucchini in a large bowl where you can toss the ingredients easily. Add olive oil (a scant amount you don't want the vegetables too wet). Add salt and pepper to taste and toss thoroughly. Transfer the mixture onto a large rimmed baking sheet and shake to spread evenly. Bake 15 minutes in the oven. Turn the oven up to 475 degrees. Remove the pan, add the zucchini and then stir and again shake to distribute evenly. Return to the oven and bake for another 15 minutes - watching for desired finish, You don't want the zucchini to get mushy. Enjoy hot or cold .

MODERN SUCCOTASH

MODERN SUCCOTASH image

Categories Bean Side Sauté Quick & Easy Corn Fall Spring Summer

Yield 4-6 people

Number Of Ingredients 10

Ingredients

1 15-oz can butter beans, 2 Tbs liquid reserved
2 teaspoons lemon juice
3 tablespoons unsalted butter
1 small onion, chopped fine
1/2 red bell pepper, cut into 1/4-inch pieces
Salt and pepper
2 garlic cloves, minced
Pinch cayenne pepper
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh parsley

Steps:

1. Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, bell pepper, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4-5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. 2. Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in parsley, and season with salt and pepper to taste. Serve. VARIATION WITH FENNEL AND SCALLIONS Thinly slice white and green parts of 4 scallions on bias. Substitute cannelloni beans for butter beans; 1 fennel bulb, cut into 1/4-inch pieces, and scallion whites for onion and bell pepper; 1/4 tsp ground fennel for cayenne; and scallion greens for parsley. VARIATION WITH LEEKS AND BLACK PEPPER Substitute pink beans for butter beans; 1 leek, white and light green parts halved lengthwise, sliced think and washed, for onion and bell pepper; 1 tsp pepper for cayenne; and 3 Tbs minced chives for parsley VARIATION WITH POBLANO, BACON AND CILANTRO Substitute pinto beans for butter beans and lime juice for lemon juice. Cook 2 slices chopped bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5-7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reduce butter to 2 Tbs and add it to fat in skillet. Proceed with recipe, substituting poblano chile for bell pepper, 1/4 tsp ground coriander for cayenne, and cilantro for parsley. Sprinkle with reserved bacon before serving.