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.
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.
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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