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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


• 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


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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