Succotash is not only incredibly delicious, but kind of fun to say too. This dish is loaded with fiber, plant-based protein, minerals, B vitamins, antioxidants, phytonutrients, vitamin C, healthy fats, and simply tastes awesome. For the past couple of weeks I’ve been making this almost every Sunday as part of my batch cooking day to use throughout the week as a side dish, to top on salads at lunch time, or even as a quick snack with baked tortilla chips or gluten free crackers– it’s that good I can enjoy it all day long. What’s succotash exactly? Don’t confuse succotash with “sufferin’ succotash” from the cartoon character sylvester the cat; it’s completely different! Succotash is a fun word for “broken corn kernels” and is often a side dish made with various spices, seasonings, and mixed with shell beans of some sort. There are many variations of succotash from how it’s prepared, served, and what ingredients are tossed in with the corn. I love using seasonal ingredients in succotash coupled with cooking it on a skillet lined with sweet coconut oil– the combination of flavors is amazing and the presentation is beautiful as well.
4 sweetcorn cobs
1 tbsp olive oil
2 garlic cloves, crushed
100g frozen baby broad beans
1 red chilli, deseeded and chopped
large handful basil, chopped
large handful mint, chopped
1-2 tsp sherry vinegar
Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste your succotash and add seasoning, if you like.