Summer Vegetable Succotash

Summer Vegetable Succotash

  • Prep Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6

    • About This Recipe

    “From Gourmet Magazine”

    Ingredients

  • 1lbsmall yellow-fleshed potato( such as Yukon Gold)
  • 1tablespoonvegetable oil( preferably corn oil)
  • 1/4 cupunsalted butter
  • 2cupsfresh corn kernels( from 3 ears; preferably yellow and white)
  • 8ouncesbaby pattypan squash, trimmed and quartered
  • 8ouncesfrozen shelled edamame or 8ouncesbaby lima beans, cooked according to package directions and cooled
  • 1/4 cupfinely chopped red onion
  • 1/4 cupfinely chopped fresh chives

    • Directions

  • Cover potatoes with cold salted water by 1 inch in a large saucepan.
  • Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
  • Drain and cool, then cut into bite-size pieces.
  • Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
  • Transfer to a serving bowl.
  • Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
  • Stir in beans and sauté, stirring, until heated through.
  • Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

    • Reviews

  • “I REALLY enjoyed this dish.I had never had succotash before and I decided to make it for my labor day bbq.My guests were afraid of it, but those few who tried it loved it.I ate it for 3 days afterwards.I didn’t have any pattypan so I used kousa squash that I had gotten from my CSA that week.I used frozen edamame in place of the lima beans (which I didn’t pre-cook) and some garlic chives from my herb garden.I would definately make this again.Would go nicely with grilled chicken, I think.”

  • “My BF and I both love succotash, so I picked this recipe to make.We used 3 ears of farmer’s market corn and it seemed particularly sweet this year, and I thought they were selling pattypan squash, but it turned out to be something called scallop squash, so I used that instead.I just cut it into smaller pieces:DInstead of lima beans I used edamame beans (we both love them).The quarter cup of red onions was not so much that my BF objected to their being raw.I also liked the idea of adding browned potatoes.Instead of a cast-iron skillet I used a non-stick skillet and they still browned up nicely.If I used cast-iron they may have crusted better.Other than that, I added less butter.Great recipe, sort of like a gourmet, updated succotash!Thanks Bev!”

  • “Yummy. Loved this and will make again. I used edamame (I’m not allowed to make lima beans for the family. I like them. They don’t.) And I had trouble getting patty pan squash, so used zucchini and subbed scallions for part of the chives as I was short on chives. But the combination of fresh corn, fried potatoes, squash and beans with onions was just great. Will definitely make again. Thanks! Oh, updated to add that I also cut down on the butter. After frying the taters I only added 1 tbsp butter to the pan for cooking the corn and squash. It was still very good.”

  • “Great recipe.I have made this many times, but somehow missed making a review…please forgive me Bev.This is especially good in the summer when the veggies are fresh, but good using frozen veggies as well.”

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