Best Summer Succotash Recipes

SUMMER SUCCOTASH

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.

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
• Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
• Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
• Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
• Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Steps:

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

PAN-SEARED SALMON WITH SUMMER SUCCOTASH

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
• For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
• For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
• To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

SUMMER SUCCOTASH

Steps:

• Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

SUMMER VEGETABLE SUCCOTASH

Steps:

• Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
• Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
• Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER SUCCOTASH WITH SMOKED SAUSAGE

Steps:

• 1. In dutch oven or large pan, bring beans, broth and water to a boil over med high heat. Reduce heat and simmer beans for about 15 min. until tender. Drain beans and set aside. Reserve broth.
• 2. In large cast iron skillet, cut smoked sausage into 1inch pieces. Saute sausage until brown. .
• 3. Add corn, onion, and garlic. Cook about 5 min, or until browned.
• 4. Add lima beans, pepper, chives, fresh herbs, and 2 cups of reserved broth. Cover and cook over medium- low heat for 10 min.
• 5. Stir in tomatoes and vinegar; cook until tomatoes begin to soften, about 8 minutes.
• 6. season with salt and pepper to taste. I do not use salt, so I did not add any. I thought the Kielbasa was salty enough.

SAUTEED COD WITH CREAMED CORN AND SUMMER SUCCOTASH

Steps:

• For succotash:
• Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon or strainer, transfer beans to colander; reserve cooking water. Rinse beans with cold water. If using fava beans, peel off outer skins and discard. Add corn kernels to reserved cooking water and cook until just tender, about 1 minute. Drain. Return beans and corn to same saucepan. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand covered at room temperature. Rewarm over low heat before serving.)
• For creamed corn:
• Place 4 cups corn kernels in processor. Puree until liquid is released from corn, about 3 minutes (mixture will still be coarse). Transfer pureed corn to strainer set over large measuring cup. Press on solids in strainer to extract at least 3/4 cup juice; discard solids. Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken, about 45 seconds (do not boil or juice may curdle). Add remaining 3 cups corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.
• Pour enough vegetable oil into heavy large skillet to reach depth of 1/4 inch. Heat over high heat. Sprinkle cod fillets with salt and pepper. Add fillets to skillet and cook until golden brown and center of each fillet is just opaque, about 4 minutes per side. Divide creamed corn equally among 4 plates. Top each serving with sautéed cod fillet. Spoon succotash atop each fillet and serve.

SUMMER SUCCOTASH

Steps:

• Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
• Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
• Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
• Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.

SAUTEED CHICKEN BREASTS WITH COUNTRY HAM AND SUMMER SUCCOTASH

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion; sauté until beginning to soften, 3 minutes. Add bell pepper, 1 1/2 teaspoons thyme, and garlic; sauté 1 minute. Add beans; sauté until just beginning to soften, about 3 minutes. Add zucchini; sauté until all vegetables are crisp-tender, 4 minutes longer. Stir in corn; remove from heat.
• Cover cutting board with large sheet of plastic wrap. Arrange chicken, smooth side up, on plastic wrap, spacing several inches apart. Sprinkle with remaining 3 teaspoons thyme, then pepper. Place 1 ham slice on each chicken breast, trimming so edges extend slightly over chicken. Place another sheet of plastic wrap atop chicken breasts. Using meat mallet or rolling pin, pound evenly to scant 1/2-inch thickness. Turn chicken over and sprinkle lightly with salt and pepper, then flour.
• Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Divide chicken between skillets, ham side up, and cook until edges of chicken begin to turn opaque, about 4 minutes. Turn chicken over and cook until cooked through, 4 minutes longer. Remove from heat; cover.
• Rewarm succotash over medium-high heat, stirring constantly. Mix in cream; season with salt and pepper.
• Transfer chicken to plates, ham side up. Spoon succotash alongside.

SUMMER VEGETABLE SUCCOTASH

Steps:

• Cover potatoes with cold salted water by 1 inch in a large saucepan.
• Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
• Drain and cool, then cut into bite-size pieces.
• Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
• Transfer to a serving bowl.
• Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
• Stir in beans and sauté, stirring, until heated through.
• Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER SUCCOTASH PASTA SALAD

Steps:

• 1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
• 2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
• 3. Pour the dressing over the pasta and toss to combine.

SUMMER SUCCOTASH

Steps:

• Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
• Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

HERBED SUMMER SUCCOTASH

Steps:

• In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet and set skillet aside.
• Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
• Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
• Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
• Serve succotash spooned over garlic cro※tes and sprinkled evenly with remaining bacon.

SUMMER BLACK BEAN SUCCOTASH

Steps:

• In pot saute' beans, corn and onions. Saute' for 5 min. Add the the Fajitas seasoning. Cook for an additional 5 min then add the beer and simmer for 10 min. Add lime juice, stir. Garnish with tomato, cilantro.

BACON-WRAPPED SCALLOP TOURNEDOS WITH SUMMER SUCCOTASH

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.
• Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.
• Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.
• To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.
• Cook's note: Try to use the largest scallops available, if dry scallops are available, it's even better. When grilling scallops watch carefully for any flare-ups.

SMOKY CHEESE GRITS WITH SUMMER SUCCOTASH

Steps:

• Cook the edamame following the package directions; drain well. Cut the corn from the cobs, if using fresh corn. Finely chop the onion.
• Heat the vegetable oil in a large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened. Push the garlic through a garlic press into the skillet. Stir and cook for 1 more minute.
• Meanwhile, combine 2½ cups water, the milk, ½ teaspoon salt and ¼ teaspoon black pepper in a large saucepan and bring to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.
• While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally. Add salt and pepper to taste.
• Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper to taste. Serve the succotash on top of the grits and sprinkle with the chives.

SUCCOTASH SUMMER CASSEROLE

Steps:

• Arrange a rack in the center of the oven and preheat to 400 degrees F. Grease 9-by-13-inch baking dish with 1 tablespoon of the butter. Set aside.
• Heat the olive oil and the remaining 1 tablespoon butter in a large nonstick skillet over medium heat. Cook the onions until softened, about 2 minutes. Add the red pepper flakes and garlic and cook until fragrant, about 1 minute. Add the corn and lima beans and cook until warmed through, about 2 minutes. Season with the salt and pepper. Add the tomatoes and vinegar and stir.
• Whisk together the vinegar and flour in a small bowl and pour into the pan. Stir to combine.
• Whisk together the eggs, half-and-half and basil in a medium bowl. Remove the skillet with the vegetables from the heat, then stir in the egg mixture. Transfer the creamy vegetable mixture to the prepared baking dish.
• Combine the breadcrumbs, Gruyere and Parmesan in a small bowl and sprinkle on top of the vegetable mixture. Bake in the center of the oven until the top starts to look golden on top, about 15 minutes. Let cool for 5 minutes before serving.

SUMMER SUCCOTASH WITH MARJORAM

Steps:

• Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes. Add corn, zucchini, yellow squash, and lima beans; sauté until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper. Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

SUMMER SUCCOTASH

Steps:

• Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.