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Nashville Farmers' Market Succotash

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"One of the best ways to celebrate the bounty of fresh ingredients is with a traditional succotash. Primarily corn and lima beans (butter beans), succotash is one of those dishes that can take on many forms based on what's fresh. Mine varies according to what I can find locally. It's no coincidence that eating this dish reminds me of the good folks and friends at the Nashville Farmers' Market who have a hand in growing its fine ingredients."

List of Ingredients

â—¦ 3 ears fresh corn, husks removed
â—¦ 2 tablespoons extra virgin olive oil
â—¦ 1 medium Vidalia or sweet onion, finely diced
â—¦ 1 green bell pepper, finely diced
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon ground red pepper
â—¦ 2½ teaspoons kosher salt, divided
â—¦ 2 cloves garlic, minced
â—¦ 1 (14.5-ounce) can diced tomatoes, undrained
â—¦ ½ cup heavy cream
â—¦ Freshly ground black pepper
â—¦ Garnish: thinly sliced green onions


Recipe

Hold each cob upright on a cutting board, and carefully cut downward, cutting corn kernels from cobs into a large bowl to equal 2¼ cups. Discard cobs.

Place a 12-inch skillet over medium-high heat 1 minute or until hot; melt butter with olive oil in hot skillet. Add onion and next three ingredients, and sauté 8 minutes or until onion is tender and translucent. Add garlic, and sauté 1 minute or until fragrant.

Stir in corn kernels, lima beans, and next two ingredients. Add wine, and cook, stirring to loosen any browned bits from bottom of skillet, 1 minute. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 25 minutes or until lima beans and okra are tender. Serve immediately.


Serves 6