Eastern Shore Succotash Recipes

EASTERN SHORE SUCCOTASH

Eastern Shore Succotash image

This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.

Provided by Chef Kate

Categories Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 ears corn (as fresh as possible)
1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
3 tablespoons unsalted butter
1/2 lemon, juice of
fresh ground black pepper, to taste

Steps:

Put the beans in a saucepan and add water just to cover and lightly salt the water.
Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
Shuck the fresh corn.
Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
Add the corn to the beans and simmer for ten more minutes.
Remove from heat, season with butter, lemon juice, salt and pepper.
Eat immediately.
Summer on the Chesapeake.

Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2

SUCCOTASH

Succotash image

Succotash, a southern United States favorite, is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, boiled whole kernels of corn.

Provided by BeccaB3c

Categories Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
1 bunch scallion, chopped
1 (10 ounce) package frozen baby lima beans (2 cups) or 1 (10 ounce) package frozen shelled edamame, thawed (2 cups)
1 (10 ounce) package frozen corn kernels, thawed (2 cups)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 cup heavy cream

Steps:

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
Add beans and cook, stirring occasionally, 5 minutes.
Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

Nutrition Facts : Calories 354.6, Fat 20.6, SaturatedFat 12.5, Cholesterol 63.7, Sodium 350.2, Carbohydrate 38, Fiber 7, Sugar 1.1, Protein 9.2

EASTERN SHORE SUCCOTASH

Eastern Shore Succotash image

Growing up on the Eastern Shore, I'm a corn & a "crab seasoning" addict. This burst of flavor is a staple in my house. Hope you like it too!

Provided by Kate Regan

Categories Vegetables

Time 20m

Number Of Ingredients 5

Ingredients

2 c white corn, whole kernal
2 c yellow corn, whole kernal
3 c grape tomatoes
2 Tbsp butter
1 Tbsp old bay seasoning

Steps:

1. Slice tomatoes into halves.
2. Melt butter in large sauté pan.
3. Add corn, cook 5 minutes until soft.
4. Add tomatoes & sprinkle with spice, stir to combine.
5. Sauté, stirring frequently until tomatoes are warm.

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