Succotash is a Native American dish that has become a popular summer dish today, using corn, tomatoes, beans, herbs and often served with grilled chicken or fish (click the links to see our recipes for grilled chicken and broiled fish). Use the beans and herbs you enjoy or have on hand to personalize this dish and to make it convenient to you.
Ingredients
Onion
- 1 small, sweet onion
Okra
- 4 oz (about 1 cup chopped), fresh or frozen
Corn
- 2 cups (2-3 ears), fresh or frozen
Garlic
- 1 clove or ½ teaspoon powdered
Butter
- 2 Tablespoons
Beans
- 2 cups lima, butter, navy beans or edamame, frozen or canned (if canned, strain and rinse)
Salt
- 1 teaspoon
Pepper
- 1 teaspoon black pepper, ground
Tomatoes
- 1 pint cherry tomatoes or chopped tomatoes
Herbs
- ½ bunch basil, parsley, dill or cilantro (about ¼ cup shopped)
Protein
- 1 lb grilled chicken (or salmon, shrimp or pork)
Instructions
Step 1
Chop the onion, okra, corn, and garlic.
Step 2
Heat butter in a skillet over medium heat. Add chopped onion and okra to the skillet and cook, stirring often, for 5 minutes or until onion is tender.
Step 3
Stir in fresh corn kernels, garlic, frozen lima beans, salt and pepper, and cook for 5 minutes or until corn is tender and bright yellow.
Step 4
While the succotash is cooking, chop the basil and slice the tomatoes in half.
Step 5
Once the succotash is cooked, remove from heat. Stir in halved cherry tomatoes and sliced basil.
Step 6
Serve with grilled chicken or fish.