Summer Succotash

5 from 1 vote

Summer succotash is a classic vegetable side dish filled with bright and flavorful summer produce. Fresh corn, Italian parsley, lima beans, cherry tomatoes, and zucchini are gently cooked then served with brown butter. Succotash can be enjoyed over a white bean puree for dinner served with Grilled Lamb Chops with Chimichurri or Grilled Mediterranean Chicken.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: TO 4 servings

Author: Adrianna Adarme

Cost: $10

Equipment

1 Blender or food processor
1 medium skillet
1 Small sauce pan
1 Chef's Knife

Ingredients

White Bean Puree:

2 14-ounce cans of Great Northern white beans + 2 teaspoons water or olive oil
Pinch of salt
Zest from 1/2 lemon

Succotash:

2 teaspoons oil
2 zucchini trimmed and sliced
1/2 pint cherry tomatoes halved
Salt
2 ears of corn kernels removed
2 green onion trimmed and sliced
3 garlic cloves minced
2 tablespoons minced italian parsley
1 cup lima beans fresh or frozen
Juice from 1/2 lemon zest reserved for the white bean puree
Crushed red pepper
Sesame seeds

Brown butter:

1/4 cup unsalted butter

Instructions

To make the white bean puree: Add the white bean puree ingredients to a blender or food processor and pulse until very smooth. Give it a taste and adjust the salt to your liking.
To make the succotash: In a medium sauté pan, set over medium-high heat, add the oil. When hot (and you want it nearly smoking because we’re going to sear the heck out of the zucchini and tomatoes), add the zucchini and cherry tomatoes. Cook, shaking the pan frequently, until the tomatoes and zucchini are blistered and lightly golden brown, about 2 minutes. Next, turn the heat down to medium, add the corn, green onions, garlic cloves and a few pinches of salt.
Give it a good stir and allow it to cook for about 2 to 3 minutes. Next, add the Italian parsley, lima beans, lemon juice, a pinch of two of crushed red pepper. Cook for an additional 2 to 3 minutes. Give it a taste and add the salt according to taste. Turn down to low while you make the brown butter.
To make the brown butter: In a small saucepan, add the butter. Heat over medium flame until the butter melts and the water begins to cook out, bubbling. Cook the butter until lightly golden brown and then turn off the heat (it’ll get a bit more color while you’re assembling).
To assemble: If you like, you can warm the white bean puree in the microwave. I ate it room temp with the warm veggies. Add a few tablespoons of white bean puree to each plate. Top with a few spoonfuls of the succotash. Sprinkle with the sesame seeds and then lastly, drizzle the white bean puree with a teaspoon or two of brown butter.

Notes

Tips and Tricks

Swap out the lima beans for butter beans, wax beans, navy beans, chickpeas or edamame.
Try adding in more vegetables and herbs. Fresh basil, oregano, chopped red or yellow peppers and okra.
Serve it with meat! If you don’t want to serve your succotash meat-less try cooking it with bacon or shrimp or serving it with grilled chicken, beef, baked fish or seared scallops.

Nutrition