Connecticut Succotash
A simple simmered mix of fresh corn and shell beans in butter, a Native American-derived dish long adapted into New England farmhouse cooking.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6
- carbs
- 26
- protein
- 6
- calories
- 180
Instructions
- 1
Boil a pot of salted water on the stovetop. Cook the shell beans until just tender, about 10 minutes, then drain.
- 2
Melt the butter in a large skillet. Saute the onion until it turns soft.
- 3
Add the corn kernels and cooked beans to the skillet.
- 4
Cook over medium heat for 5-6 minutes until the corn is tender. Stir occasionally.
- 5
Stir in the cream if you are using it. Season with salt and pepper.
- 6
Serve warm as a side dish.
Chef's tips
Use fresh sweet corn cut straight off the cob in late summer for the best flavor, and do not overcook the beans.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently in a skillet with a small pat of butter.
Common mistakes to avoid
- •Using canned corn instead of fresh, which loses sweetness and texture
- •Overcooking the mixture so the corn loses its crisp bite
Serving suggestions
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