|Succotash Quick Facts|
|Origin||United States and Canada|
|Major nutrients||Manganese (64.17%)
Northern Indian tribes are using beans other than lima beans. Lima beans are inherent to South America and were brought by Europeans to North America. In early 1800s, tomatoes emerged in some parts of Pennsylvania for color and flavor. People disliked succotash due to the plain lima bean. In 20th century, corn version was served in school cafeteria.
How to make Succotash?
- 4 ears corn
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 cup diced Spanish onion
- 2 cups fresh lima beans
- 1 ½ tablespoons butter
- 2 cups diced heirloom tomatoes
- 1 ½ tablespoons mayonnaise
- Kosher salt and black pepper (freshly ground)
- Juice of 1 lime
- 2 tablespoons fresh basil
- 2 tablespoons Pecorino-Romano cheese (grated)
- 1 tablespoon fresh mint
- 1 teaspoon smoked paprika
- 1 tablespoon fresh cilantro
- Heat a grill pan and keep the heat medium-high. Grill the corn lightly charred on all sides (for about 10 minutes). Set it aside to cool down, then cut off the kernels.
- In a sauté pan, heat oil over medium heat. Add onion and sweat till translucent for about 5 minutes. Cook for other five minutes by adding the garlic. Add lima beans and tomatoes. Cook till it becomes tender for about 5 minutes.
- Add corn to a saute pan. In a small bowl, combine butter and mayonnaise. Add it to the succotash with lime juice.
- Season with pepper and salt. Put it to a serving bowl.
- Sprinkle basil, mint, cilantro, Pecorino-Romano and smoked paprika.