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Summer Succotash

Summer Succotash
2 votes, 5.00 avg. rating (93% score)
Summer Succotash Photo/Art by Aimee Seavey

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.



    • 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.

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Updated Wednesday, July 31st, 2013

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