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Summer Succotash

Summer Succotash
3 votes, 4.00 avg. rating (79% score)
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Total Time: 20

Yield: 6 to 8 servings

We've taken our classic New England succotash recipe and updated it for summer by keeping it fresh and light and adding tomatoes and fresh basil.


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Summer Succotash
Photo/Art by Aimee Seavey


  • 6 ears fresh corn
  • 1 1/2 cups fresh cranberry beans or fresh or frozen lima beans, shelled (see Note)
  • 1 small onion, minced
  • 3 tablespoons unsalted butter, divided
  • 1/8 pound salt pork, cut into 4 pieces (optional)
  • 1 pint cherry tomatoes
  • Handful of torn fresh basil
  • Kosher or sea salt and freshly ground black pepper, to taste


Use a sharp knife to cut the kernels from the cobs and set aside.

In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion and cook until just translucent, then add the beans, corn, and salt pork (if using) along with the additional tablespoon of butter and 2 tablespoons of water. Turn down heat to low and cook uncovered, stirring frequently, for 3 minutes.

Remove the salt pork and add the tomatoes and torn basil. Season with salt and pepper, then serve hot.

Additional Notes:

Cranberry beans are closest to the type of bean that would have originally been used in this dish, but fresh or frozen lima beans are a popular substitute.
Updated Monday, June 30th, 2014

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