Why do they call it succotash?

The word succotash comes from the Narragansett Indian word “msickquatash.”

What are the traditional ingredients in succotash?

The traditional ingredients are comprised of the “Three Sisters,” as Native Americans called them: corn, beans, and squash.

Is succotash southern?

It’s a common misconception that succotash is southern! It is very popular in southern cuisine and the US south certainly puts its own spin on it by including additions like cream, or bacon, but it’s not originally southern.

Is succotash healthy?

It’s comprised of several vegetables and is high in vitamins and fiber. So yes, it’s healthy, but we made it even healthier with the substitution of edamame. We also keep the saturated fat in check with less butter and no added cream or bacon. Using fresh herbs to season the succotash adds healthy flavor without adding extra calories.

Can I make corn succotash ahead of time?

If you want to make your succotash ahead of time you can cut and defrost all of your veggies ahead of time so they’re ready to be cooked in your skillet.

How does this dish reheat?

It reheats well in the microwave or on the stove! In the microwave, heat the succotash for 1 ½ to 2 minutes on high power. Stir well and continue heating the dish until it’s steaming hot. If you’d prefer to reheat it on the stove, heat it over medium heat in a covered saucepan with 2 tablespoons of water until it’s steaming hot.

Simple Corn Succotash

Name: Simple Corn Succotash
Prep time: 25 min
Cook time: 15 min
Total time: 20 min
Cuisine: Native American
Ingredients: 2 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 large sweet onion, such as vidalia, diced; 3 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon pepper; 4 ears corn, cut off the cob; 1 cup finely diced red bell pepper; 1 12-ounce package of frozen lima beans or edamame, thawed (3 cups); 1 tablespoon chopped fresh oregano

Description

This simple Corn Succotash is made with fresh sweet corn, cut off the cob, and frozen lima beans or edamame. This veggie and bean sauté is a simple, colorful and delicious 20-minute side dish to enjoy with a weeknight meal.

Ingredients

Scale

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 large sweet onion, such as vidalia, diced

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 ears corn, cut off the cob

1 cup finely diced red bell pepper

1 12-ounce package of frozen lima beans or edamame, thawed (3 cups)

1 tablespoon chopped fresh oregano

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Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add onion, garlic, salt and pepper and cook, stirring often until the onion is softened and turning translucent, 3 to 5 minutes.
Stir in corn and red bell pepper and cook, stirring often until the pepper is tender, about 5 to 7 minutes.
Stir in lima beans (or edamame) and cook until the beans are heated through, 1 ½ to 2 minutes.
Remove from the heat and stir in the remaining 1 tablespoon butter and oregano until melted.

Notes

Ingredient Note:

You can substitute frozen corn kernels. You’ll need 3 cups of thawed kernels.

Tip for cutting corn off the cob:

Take a large bowl and set it on the work surface. If you do not have a non-skid bowl, you can set a damp cloth underneath it to prevent it from sliding around.
Set a second, smaller bowl inside the large bowl, but upside down. This creates a little platform for you to stand your corn cob on.
Stand the corn cob on end on the inverted bowl and cut the kernels off the cob with a sharp chef’s knife.
The kernels will fall into the well around the smaller bowl instead of spilling off the cutting board. Repeat with the remaining cobs.
Remove the smaller bowl and scrape off any kernels that stick to it.

Make-Ahead:

This reheats beautifully in the microwave. Heat 1 ½ to 2 minutes on high power. Stir well and continue heating until steaming hot. To reheat on the stove, heat over medium heat in a covered saucepan with 2 tablespoons of water or broth. Stir often until heated through and steaming hot.

Prep Time: 5 minutes
Active Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dishes
Method: Stove-Top
Cuisine: Native American

Nutrition

Serving Size: 1 scant cup
Calories: 150
Sugar: 6 g
Fat: 6 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 7 g