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    You are in: Home / Recipes / Eastern Shore Succotash Recipe
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    Eastern Shore Succotash

    Eastern Shore Succotash. Photo by Bobtail

    1/2 Photos of Eastern Shore Succotash

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chef Kate's Note:

    This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the beans in a saucepan and add water just to cover and lightly salt the water.
    2. 2
      Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
    3. 3
      Shuck the fresh corn.
    4. 4
      Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
    5. 5
      Add the corn to the beans and simmer for ten more minutes.
    6. 6
      Remove from heat, season with butter, lemon juice, salt and pepper.
    7. 7
      Eat immediately.
    8. 8
      Summer on the Chesapeake.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on July 27, 2009

      55

      This was a delightful way to serve fresh limas from the garden; the lemon really added to this dish

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2008

      55

      This is fantastic; MUCH more appropriate for summer dining than a cream-based succotash. Unfortunately, I don't have access to fresh limas, so I had to go with frozen but it's still delicious and SO simple. Many thanks for sharing. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2007

      55

      Chef Kate~thanks for posting this beauty. I was glad to see it because with my abundance of Lima beans and corn on the cob from the garden, this speaks of summer in Maryland. Dump some crabs in the middle of the table, some crab mallets and a big bowl of good ol' Eastern Shore Succotash. (Possibly an extra cold square of butter plopped in the middle). I didn't change a thing, this is the way we serve it up in Maryland. Thanks Chef Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Eastern Shore Succotash

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.6
     
    Calories from Fat 86
    44%
    Total Fat 9.5 g
    14%
    Saturated Fat 5.6 g
    28%
    Cholesterol 22.9 mg
    7%
    Sodium 32.5 mg
    1%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.0 g
    8%
    Protein 5.1 g
    10%

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