A succotash is meant to be fresh, simple and packed with layers of flavor. Some variations are chockfull of corn, while others feature a more balanced spread of ingredients. Either way, it’s the perfect summer accompaniment to a nice slab of meat or a delicate piece of fish. Think of this not as a strict recipe, but as a loose guideline: a mixture of robust greens, bright colors and fresh herbs that are as complementary as ice cream and television (or if you’re so inclined, buffets and a loosened belt buckle).
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
2 cups corn kernels (3 cobs)
12 asparagus spears, chopped
10 cherry tomatoes, halved
½ bell pepper, chopped
½ onion, minced
2 cups potatoes, cubed
1 small handful cilantro, chopped
½ lemon, juiced
1 teaspoon smoked paprika
1. Dice, chop and cube all your vegetables (and admire the rainbow in your kitchen for a brief moment).
2. Place the cubed potatoes in a pot of cold, salted water. Bring the water to a boil and parboil the potatoes for 5 minutes.
3. Sweat the onions in a frying pan over low heat for 5 minutes, while the potatoes are cooking.
4. Add the parboiled potatoes and smoked paprika and turn the heat up to medium for another 3 minutes or until the edges of the potatoes have crisped.
5. Add the asparagus and bell peppers and sauté for another minute.
6. Toss the corn into the pan, season with salt and pepper and cook for 5 minutes. Add a splash of water if the pan gets too dry.
7. Take the pan off the heat and transfer contents into a mixing bowl. Let the succotash cool for a minute before adding the tomatoes, lemon juice and cilantro. (The fresh ingredients at the end gives it a vibrant, citrus kick.)
8. Season with salt and pepper to taste and serve it with your protein of choice.