Sort of succotash

27 Aug

Give me a few ears of sweet corn, a baguette and a couple sticks of butter and I’m set. (The butter goes on the bread, which is used to apply the creamy goodness to the corn. When the corn is all gone and the butter’s melted into the crispy baguette… Get the idea?)

I’m not sure why it took so long but I was well into my thirties before I tasted succotash. It was okay, but I didn’t see why the New England-bred cook who presented it to me was so all hopped up over it. Maybe the corn wasn’t as sweet as I like, or the beans (limas are traditional, I’m told) too drab and mushy. Who knows? I never sought out the stuff again.

Earlier this summer, though, the corn coming out of Jordon’s farm was some of the best I’ve had — and had. I ate so much of it over a two-week spell that the Jordans and I were wondering if I shouldn’t have just purchased a share in their crop this year.

Then one day, whilst shelling some pretty swell borlotti beans from my garden, there on the kitchen counter I see these four ears of, well…

And so I quick-steamed them and shaved off the kernels.

This probably isn’t a New Englander’s idea of proper, but I sauteed some onion, hot pepper and proscuitto in olive oil.

Then tossed in the corn and some cooked borlottis.

Maybe it’s succotash, maybe it isn’t.

It tasted good.
I just need to figure out a way to rub it down with a baguette packed with butter.

9 Responses to “Sort of succotash”

  1. Proud Italian Cook August 27, 2010 at 2:25 pm #

    You have the best garden, things I wish I would have grown, or maybe I can't here, but I'm sure going to find out for next year. Your borlotti beans are beautiful, I'm so making this, with my canned ones of course!

  2. Proud Italian Cook August 28, 2010 at 8:22 pm #

    I made this yesterday, told you I would! my few pieces of proscuitto wasn't looking too good so I substituted with salami that I sauteed and drained,I grilled my leftover corn and I had canned beans, it was delish! Thank you!

  3. Claudia August 28, 2010 at 10:02 pm #

    Suffering, stuttering succotash (sorry had to do it) -I've never had it! If what you made is succotash – I want it.

  4. Jeannie August 29, 2010 at 2:58 pm #

    Those corns I had before, but not cooked in the way you do it…usually I just steam it and slatter on butter and pepper…delicious!

  5. Pat @ Mille Fiori Favoriti August 31, 2010 at 2:12 am #

    I love anything made with fresh corn!No, sadly I didn't have a chance to visit Liguria Bakery while in SF. It's probably a good thing as i gained enough weight this vacation as it is!

  6. Isabella Baby September 2, 2010 at 1:17 am #

    I thin that recipe is tasty. I haven't tried this one yet but will definitely try it out later. I have some corn in the fridge. I think that would do great. LOL. Thanks for sharing.But I think a little more sauce would do better.

  7. Gin September 11, 2010 at 10:33 pm #

    Iknew succotash made only wth borlottis, but we called them shell beans. To a New Englander succcotash is only corn, shell beans, butter, salt and pepper.DELISH!

  8. Rose Plated September 14, 2010 at 6:34 pm #

    I got something for those corn! I got one recipe that I learned when I visited the Philippines. People there cook corn with coconut milk! It really tastes good! It is like a combination of sweetness and a little of saltiness. But it made my day! Will probably try cooking it out soon!

  9. melanie plush September 26, 2010 at 4:11 pm #

    That one looks delicious! I will try to do this tomorrow. I just know one recipe for corns. Steamed corn put some butter and pepper. Lol. So this will be my second recipe of corns and the third is the corn with coconut suggested by Rose Plated. Thanks for the recipes.

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