southern succotash

Name: Southern Succotash
Yield: 8
Cuisine: Southern
Ingredients: 2 cup(s) butter beans or lima beans, fresh shelled; - kosher salt to taste; 2 cup(s) fresh corn-@ 2 large ears; 2 tablespoon(s) unsalted butter; - fresh ground pepper, to taste; 1/4 cup(s) heavy cream; 1/4 cup(s) minced country ham

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Karen LaValley

Dallas, TX

Updated on May 18, 2014

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

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prep time

cook time

method Stove Top

yield 8

Ingredients

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

How To Make southern succotash

Step 1

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.

Step 2

Shuck corn: Using a clean terry cloth kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
Step 3

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.
Step 4

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.
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