Corn and Edamame Succotash - Outdoor Wednesday

"Sufferin' succotash!" I loved it as a child when it was made with lima beans and I love it now when it's made with edamame. American Indians taught the colonists how to make this dish. We can be pretty certain that they didn't use lima beans in those early versions because the beans, brought here by Europeans from South America, weren't native to North America. They did, however, have other types of beans at their disposal and they used used what was locally available. Over time, other regional additions were made to the mixture. Purists, and I happen to be one of them, insist the dish should be made only with corn, shell beans, butter and cream. Unfortunately, it had been so ineptly prepared and served, that millions remember it as the bad joke that sat in a cafeteria steam table throughout much of the 20th century. Efforts to improve its flavor led to the addition of other vegetables and it became a hodepodge of waring elements. We owe the green movement and its push for simplicity for restoring the dish to its original elements. The only trick to preparing succotash is to make sure the vegetables are cooked, but still retain a bit of crispness. Undercooked they are like rabbit pellets and overcooked they are like mush. The use of edamame has taken a nice dish and made it really special. This is the kind of supper that I make for my self when Bob is traveling. It's very easy to do and quite delicious. Here's the recipe.

Edamame and Corn Succotash



Ingredients:

1 tablespoon butter or vegetable oil

1-1/2 cups cooked corn kernels

1-1/2 cups shelled, cooked edamame

1/4 cup cream or half-and-half

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Optional garnish: diced red bell pepper or finely chopped parsley

Directions:

Place butter in a large skillet and melt over medium heat. Add corn, edamame and cream. Cook, stirring constantly, until mixture is warmed through. Do not let the mixture boil. Add salt and pepper. Garnish with bell pepper or parsley if using. Serve warm. Yield: 4 servings.

content source