Summer Vegetable Succotash

The abundance of the seasonal Jersey white corn gets me thinking about a summer vegetable succotash. “We’ll wager that for as long as there have been beans and corn, there has been succotash,” according to The Gourmet Cookbook. However, no one would disagree that soybeans, lima or fava beans all go well with fresh corn.

I make two substitutions in this Gourmet Cookbook recipe which calls for Yukon Gold potatoes and baby pattypan squash. In the Covid era, anything on hand will suffice. There are homemade pesto gnocchi and red bell pepper in the fridge. By all measures, these substitutions are very much in line with the flavor profile of the dish. The results clearly support that.

Without having to cook the potatoes, there is minimal cooking involved. In a skillet over moderately high heat, sauté the corn, bell pepper, and edamame until crisp-tender in butter. You can even save some time in cutting the corn off the cob by using frozen corn. (I bet no one can tell the difference.) In fact, using pantry and frozen beans and vegetables makes the succotash a perfect summer side dish on any given day. In vibrant colors to boot!

Print Recipe

Summer Vegetable Succotash | The Gourmet Cookbook

Serves: 4-6

Ingredients

• 1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold (I use potato gnocchi)
• 1 tablespoon vegetable oil (preferably corn oil)
• 1/2 stick (1/4 cup) unsalted butter
• 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
• 8 oz baby pattypan squash, trimmed and quartered (I substitute it with red bell pepper)
• 8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh chives

Instructions

1

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.

2

Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.

3

Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Notes

https://www.epicurious.com/recipes/food/views/summer-vegetable-succotash-105227