Southern Style Succotash
Succotash is a Native American word that means "boiled corn kernels". It's primarily a dish consisting of corn, lima beans or other shell beans. Other ingredients include tomatoes, onions and bell peppers. History tells us that succotash was popular during the Great Depression in the U.S. because it was inexpensive to make.
In modern times, all you hear is how corn is bad for you, for the environment, for the animals and it's all GMO (genetically modified organism) This is not true! Not all corn is created equal. There's sweet corn and then there's field corn. The sweet corn is the corn we eat from cans, flash-frozen bags, farmer's markets and our gardens; field corn is the ones used to make high-fructose corn syrup, livestock feed, ethanol and other processed materials. About 90 percent of field corn is genetically modified, but at least 96 percent of sweet corn is not.
Personally, when I think of corn, I think of succotash. And I always think of succotash as Southern. There may be debates about the topic but succotash is corn prepared with lima beans (or butter beans) and tomatoes are optional. All of this needs to be topped with lard or butter and then it's Southern. Add a cast-iron skillet and you have a recipe for success. Any other variation is merely mixed vegetables. You can add squash, okra, onions, bell peppers, or zucchini but if it doesn't have corn AND butter beans? It's still just mixed vegetables (to me). Succotash is not a catch-all name for vegetable medley.
How do you make succotash? It's simple:
In modern times, all you hear is how corn is bad for you, for the environment, for the animals and it's all GMO (genetically modified organism) This is not true! Not all corn is created equal. There's sweet corn and then there's field corn. The sweet corn is the corn we eat from cans, flash-frozen bags, farmer's markets and our gardens; field corn is the ones used to make high-fructose corn syrup, livestock feed, ethanol and other processed materials. About 90 percent of field corn is genetically modified, but at least 96 percent of sweet corn is not.
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| More corn. |
Personally, when I think of corn, I think of succotash. And I always think of succotash as Southern. There may be debates about the topic but succotash is corn prepared with lima beans (or butter beans) and tomatoes are optional. All of this needs to be topped with lard or butter and then it's Southern. Add a cast-iron skillet and you have a recipe for success. Any other variation is merely mixed vegetables. You can add squash, okra, onions, bell peppers, or zucchini but if it doesn't have corn AND butter beans? It's still just mixed vegetables (to me). Succotash is not a catch-all name for vegetable medley.
How do you make succotash? It's simple:
Southern Style Succotash
Yield: 4-6
Personally, when I think of corn, I think of succotash. And I always think of succotash as Southern. There may be debates about the topic but succotash is corn prepared with lima beans (or butter beans) and tomatoes are optional. All of this needs to be topped with lard or butter and then it's Southern. Add a cast-iron skillet and you have a recipe for success. Any other variation is merely mixed vegetables. You can add squash, okra, onions, bell peppers, or zucchini but if it doesn't have corn AND butter beans? It's still just mixed vegetables (to me). Succotash is not a catch-all name for vegetable medley. How do you make succotash? It's simple:
Ingredients
- 1/4 cup olive oil
- 4 Tablespoons unsalted butter
- 1 medium onion, cut into 1/4-inch dice
- 2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice OR 2 medium vine-ripened tomatoes, cut into small dice
- 2 ten-ounce packages frozen lima beans, rinsed under warm running water and drained
- 4 cups fresh (5 ears) or frozen corn kernels
- Coarse salt and freshly ground pepper, to taste
Instructions
- In a large skillet, heat oil and butter over medium-high heat.
- Add onion; cook until translucent, about 4 minutes.
- Add lima beans and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
- Season to taste with salt and pepper and serve.
Calories
483.20Fat (grams)
27.80Sat. Fat (grams)
9.43Carbs (grams)
54.71Fiber (grams)
10.31Net carbs
44.40Sugar (grams)
14.06Protein (grams)
12.12Sodium (milligrams)
85.90Cholesterol (grams)
30.52Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
I'd love this with some fish. Looks and sounds delicious! Great side.
ReplyDeleteGreat side! It goes with everything!
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