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Delicious Summer Succotash

Delicious Summer Succotash
2 votes, 5.00 avg. rating (92% score)

Is anything better during the harvest than making good use of fresh garden produce? This recipe for summer succotash is a summer variation on a New England classic, lightened and brightened for warm days when a bowl of veggies makes for a perfect supper.

A culinary combination of corn and beans, succotash was one of the first foods that the Native Americans of coastal New England shared with the Plymouth settlers. Rich in nutrients and inexpensive to make, it was especially popular during the Depression and World War II.

summer succotash

Photo/Art by Aimee Seavey
Fresh corn is the superstar of any succotash.

Fresh summer corn is the highlight of summer succotash. You can use canned or frozen corn, but why would you when there’s so much tasty sweet goodness hiding under those silky strands? Get husking and you’ll be handsomely rewarded!


Photo/Art by Aimee Seavey
Husk the corn, then get slicing!

While cranberry beans are the “authentic” succotash choice, lima beans are the next best thing (and they’re a lot easier to come by) so that’s what we’re using here. Summer dishes should come together quickly so you can get outside and enjoy the sunshine. Quartered cherry tomatoes and a handful of fresh basil leaves add tons of fresh summer flavor.

summer succotash

Photo/Art by Aimee Seavey
Fresh or frozen lima beans are a common swap for the traditional cranberry beans.

Onions and beans crackling in a pan with butter, seconds before adding the corn, smelled pretty darn good.

lima beans

Photo/Art by Aimee Seavey
Lima beans, onions, and butter before adding the corn.

When the beans, corn, and onions were cooked to perfection, the tomatoes and basil were added and everything was tossed together along with a healthy crank of sea salt and fresh ground pepper.

summer succotash

Photo/Art by Aimee Seavey
Pile on the fresh basil, torn or thinly sliced.

Summer succotash makes a great side dish, but you can also eat it the way I did — in a bowl for supper on the porch at the end of the day next to a glass of cold white wine.

summer succotash

Photo/Art by Aimee Seavey
Summer succotash makes a great summer side — or even the main event!

Ah, the fresh flavors of summer!

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Aimee Seavey


Aimee Seavey


Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.
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