SUMMER SUCCOTASH WITH RED PEPPERS AND PARSLEY
Dishing Up Maryland
by Lucie L. Snodgrass
Succotash, from the Narragansett word "msickquatash," meaning boiled corn kernels, is just about the easiest, yet most satisfying, summer vegetable dish there is. I make mine from Silver Queen or bicolored Temptation corn and velvety, fresh local lima beans. The red pepper gives the dish some extra color and crunch.
6 Servings
Ingredients
• 4 tablespoons butter
• 1 garlic clove, peeled and minced
• 1 shallot, peeled and finely chopped
• 1/2 cup finely diced red bell pepper
• 2 cups shelled fresh lima beans
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 ears Silver Queen corn, husked and kernels cut from the cob
• 2 tablespoons chopped fresh parsley
Directions
1. Melt 2 tablespoons of the butter in a medium saucepan. Add the garlic, shallot, and bell pepper, and sauté for 3 to 5 minutes. Add the lima beans, salt, pepper, and 1/4 cup of water; cover and simmer for 10 minutes.
2. Add the corn kernels and the remaining 2 tablespoons butter and cook for 3 to 5 minutes longer. Stir in the chopped parsley and transfer to a serving dish. Serve immediately.
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