A skillet dish built around good corn
Succotash is a useful answer to the question of what to cook after bringing home more corn than you planned. Corn and beans give the dish its substance; peppers, onion and herbs add color and contrast. This version cooks quickly in a wide skillet, so the vegetables have room to soften without becoming a stew.
Fresh corn is lovely here because the kernels stay distinct and release a little sweetness into the pan. Frozen corn works too, which makes this a recipe to keep beyond any particular harvest. If you are choosing peppers at a market, use a mix that appeals to you: sweet bell peppers make a mellow dish, while a small hot pepper can add heat.
Ingredients for four side servings
Gather 3 ears of corn, with the kernels cut from the cobs (about 2 cups), or 2 cups frozen corn; 1 cup cooked lima beans, drained, or thawed frozen lima beans; 1 medium sweet bell pepper, diced; 1 small onion, diced; 1 small tomato, diced; 2 tablespoons olive oil or butter; 1 small garlic clove, minced; 2 tablespoons chopped fresh herbs, such as parsley, basil or chives; and 1 tablespoon lemon or lime juice. Have salt and black pepper ready to taste. For a little heat, add half a minced jalapeño or a pinch of red pepper flakes.
If using frozen lima beans, check the package directions and cook them first if required. Drain canned beans well if you use those instead. To remove kernels from fresh corn, stand each shucked ear upright on a cutting board and slice downward with a sharp knife. A large bowl set beneath the ear can help catch the kernels, but a stable cutting board is easier to control.
Cook the vegetables in layers
Heat a large skillet over medium heat and add the oil or butter. Add the onion and bell pepper with a small pinch of salt. Cook, stirring occasionally, for about 5 minutes, until the onion looks translucent and the pepper begins to soften. Add the garlic and optional hot pepper; stir for about 30 seconds, just until fragrant.
Add the corn and spread it across the skillet. Cook for 4 to 6 minutes, stirring only now and then, until the kernels are tender and a few edges take on color. Frozen corn may release extra moisture; let that moisture cook off before adding the other ingredients. Stir in the lima beans and tomato, then cook for another 2 to 3 minutes, until everything is heated through. If the skillet seems dry before the vegetables are done, add a tablespoon or two of water.
Turn off the heat before stirring in the chopped herbs and citrus juice. Taste, then add salt and black pepper as needed. Adding the herbs at the end keeps their flavor noticeable; adding citrus after cooking gives the sweet corn a brighter finish.
Make it your own
The proportions are forgiving. For a bean-forward succotash, add another half cup of cooked lima beans. If you have a small zucchini, dice it and cook it with the peppers. A handful of sliced okra can go in at the same point; give it enough time to become tender before adding the corn. For a richer finish, stir in a small pat of butter after turning off the heat.
Choose herbs to suit the rest of the meal. Basil and parsley keep the flavors soft and summery, while chives bring a gentle onion note. Cilantro and lime make a good pairing if you have added jalapeño. Start with one herb or a modest mixture rather than using every herb on hand; the corn should still be the main flavor.
Serve now, save some for later
Serve the succotash warm alongside grilled fish, roasted chicken or a plate of rice. It also makes a light lunch spooned over toast or folded into a grain bowl. For a more substantial meat-free meal, add another scoop of beans and serve it with bread.
Let leftovers cool, then refrigerate them promptly in a covered container. Reheat in a skillet with a splash of water, or enjoy the succotash cold if you prefer. If you know you will have leftovers, set that portion aside before adding all the herbs and citrus; a fresh squeeze and a few new herbs will brighten it when you serve it again.
