CHEF'S NOTE: There are countless interpretations of succotash throughout the South and beyond, but corn and butter beans or field peas are the common denominators. Squash, okra, peppers, and tomatoes might appear, but I rely on a little minced country ham and sweet Vidalia onion to deepen the flavor. A sprinkling of fresh herbs adds a light, modern touch to this classic side dish.
INSTRUCTIONS: In a skillet, heat the butter until foamy and add the Vidalia onion. Cook until the onion is translucent, but do not brown. Add the beans, corn, ham, cream, and broth. Cook until the cream and stock have reduced and are slightly thickened, and the vegetables are well coated. Season with salt and pepper to taste and garnish with fresh herbs.