By Chef Kate on May 08, 2005
Photo by Bobtail
Photo by Bobtail
"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."
Serving Size: 1 (157 g)
Servings Per Recipe: 4
"This was a delightful way to serve fresh limas from the garden; the lemon really added to this dish"
"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. :)"
"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!"
"This is a great & easy way to cook corn + beans. I love the flavour of the lemon, it enhances the taste of the corn. The butter isn't too heavy either, and the overall taste is zingy and fresh. Thanks for such a great recipe. "
"Oh my, fresh ingredients really do make all the difference. I would never have thought of putting lemon juice in succotash but it really crystallizes the taste of the vegetables somehow. This recipe is a real find!"
"So sad that 5*'s is the limit! This certainly deserves more stars! I prepared this using fresh sweet yellow corn and frozen tiny baby lima beans! This succotash is the essence of summer and freshness! The use of lemon juice intrigued me, but it was just the right touch! I grew up using bacon to season succotash, but no more, you cannot beat this combination of butter and lemon juice! It gives it a fresh light flavor! This goes into my "It's So Good" public cookbook! Thanks Chef Kate!"