Fresh corn season... Time for Succotash!

[Missourian]

Succotash has kinda fallen by the wayside in the last couple of decades...but we still love it... Especially when it's fresh corn season.


Here's a couple of recipes.


Southern style...

Easy Succotash

This classic Succotash recipe is a great way to infuse vegetables into any meal! It's a healthy side dish with a long history.

www.acouplecooks.com

Mrs Mo grows okra in the garden... so we skip the cherry tomatoes and add okra instead. They didn't mention squash... squash is also very traditional.

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Creamy...

Lima Bean and Corn Succotash

This simple—and simply delicious—Thanksgiving side is a true Southern staple.

www.countryliving.com

We skip the heavy cream and just use evaporated milk.

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FWIW, we never use frozen limas.

We either make them from dry or use canned. Just remember to cut back on the salt if you use canned or salted your dry beans or made them with stock or salt pork or smoked ham hock.

 

[excalibur]

 

[1srelluc]

I've always liked succotash.....There's an eatery/beer joint in town called the Knotty Pine (The Pine for short) that serves a decent lunch special ($6.25) and they often have it as a side when the meat is pork. Sometimes they have green beans and corn mixed.

It's been around for a long, long time.....There used to be an whorehouse on the second floor.

Oddly enough it was the first place in town that had a pizza oven but you had to eat it on-site.