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Prep 20 mins
Cook 15 mins
Succotash, a southern United States favorite, is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, boiled whole kernels of corn.
- 3 tablespoons unsalted butter
- 1 bunch scallion, chopped
- 1 (10 ounce) package frozen baby lima beans (2 cups) or 1 (10 ounce) packagefrozen shelled edamame, thawed (2 cups)
- 1 (10 ounce) package frozen corn kernels, thawed (2 cups)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper
- 1⁄2 cup heavy cream
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
- Add beans and cook, stirring occasionally, 5 minutes.
- Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
- Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
This is only the second time I've made succotash (or lima beans for that matter), but this recipe ROCKS! I like it so much that I am going to go get more scallions so that I can make it again tomorrow. I did brown some bacon, drain the fat, then followed the recipe using the pan I cooked the bacon in, and topped the finished succotash with a small crumble of bacon. Thanks for a new favorite recipe, with a new favorite ingredient!
I've heard of succotash but have never eaten it until recently. My DH and I are lovin it! The only thing I did differently was I added some bacon and OH MAN...it was awesome!!! Thank you so much for introducing us to a new way to cook lima beans!
Bec, all these years I thought I was eating succotash, but the lacking ingredient was the heavy cream! This is SO good!!! Thanks for opening my eyes to the REAL recipe! I had no clue...But I made it this way for my kids today at lunchtime, and they loved it! SO DID I!!! Excellent recipe. Thanks again! :)