Southern Succotash

Karen LaValley


A great old recipe from my aunt, who grew up in rural Mississippi.

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Stove Top


2 c
butter beans or lima beans, fresh shelled
kosher salt to taste
2 c
fresh corn-@ 2 large ears
2 Tbsp
unsalted butter
fresh ground pepper, to taste
1/4 c
heavy cream
1/4 c
minced country ham

Directions Step-By-Step

Place beans in large saucepan. Cover with water; add about 1 tsp kosher salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30-40 min till tender. Drain well. Set aside.
Shuck corn: Using a clean terry cloth kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
In a large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper stirring to coat corn in butter. Cook 1-2 min.
Add beans. Lightly season with salt & pepper. Cook 1 min more taking care not to overcook corn and beans. Add cream and ham. Cook just till heated through and slightly reduced. Season to taste.
**Frozen beans/corn works well also when fresh is not in season.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Heirloom