Eastern Shore Succotash
"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."
photo by Bobtail
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 ears corn (as fresh as possible)
- 1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
- 3 tablespoons unsalted butter
- 1⁄2 lemon, juice of
- fresh ground black pepper, to taste
directions
- Put the beans in a saucepan and add water just to cover and lightly salt the water.
- Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
- Shuck the fresh corn.
- Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
- Add the corn to the beans and simmer for ten more minutes.
- Remove from heat, season with butter, lemon juice, salt and pepper.
- Eat immediately.
- Summer on the Chesapeake.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
