Summer Succotash
Summer Succotash recipe
John Kernick / Root to Leaf
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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.


    • 4 tablespoons (1/2 stick) unsalted butter
    • 3 tablespoons finely diced Vidalia onion
    • 2 cups blanched butter beans or field peas or a mix
    • 2 cups sweet corn kernels, cut off the cob
    • 1 tablespoon minced country ham
    • 1/4 cup heavy cream
    • 1/4 cup Sweet Corncob Broth (see recipe)
    • 1 teaspoon chopped fresh tarragon
    • 1 teaspoon chopped fresh parsley
    • Salt and pepper to taste


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.