Succotash

What succotash is.

Succotash is a corn and lima bean dish that dates back hundreds of years. Some folks consider it a Pennsylvania dish, but it actually was introduced in the New England states and  in the southern states during slavery. No matter its origins, it is still a staple in many homes today.

I grew up with succotash but I don’t remember that it was served as frequently as the vegetables were served by themselves. There are many ways to make succotash. I’m sharing a simple recipe that is most familiar to me. 

Succotash is a combination of two vegetables: corn and lima beans. As I said earlier, there are many combinations. Some folks add tomatoes and onions. This certainly adds more color and more flavor!

Corn is both a grain and a vegetable. It is high in protein and in fiber. It’s also a starchy vegetable, yet the starch digests slowly and gives a sense of fullness longer. It is rich in magnesium, phosphorus and potassium.

Lima Beans are packed with protein, fiber, and other nutrients. They are an especially good source of iron. Limas are a legume and are rich in fiber and low in fat. 

Combine these two vegetables and you not only have a colorful dish, you also have a healthy addition to your table. Season this dish with your favorite seasonings.

The corn in succotash

I think the best succotash is one that includes corn that is home-grown. When you use corn that is taken off the cob (with all its juices), you’ll have wonderful flavor and taste. It’s sooo much better than using frozen or canned corn from the grocery store. 

You can buy corn from folks who have gardens or from a farmer’s market. Husk the corn, clean it, cook it until it’s tender, them remove from the heat and cook quickly in ice water. Remove the kernels and the juice from the cob and place in freezer containers. 

The Recipe