Corn and tomato succotash: rustic, colorful summer side
Succotash pairs sweet corn with fresh tomatoes and often lima beans, peppers, or herbs. It’s a versatile side that complements grilled meats, fish, or simply toasted bread.
Ingredients:
- 2 cups corn kernels
- 1–2 cups diced ripe tomatoes
- 1 small onion or shallot, diced
- 1 bell pepper, diced (optional)
- Butter or oil, salt, pepper, and fresh herbs
Method:
- Sauté onion and pepper in butter or oil until softened. Add corn and cook until kernels are tender and some are browned.
- Stir in tomatoes and cook just until they begin to soften, 2–3 minutes.
- Season with salt, pepper, and finish with chopped basil or parsley.
Variations and additions:
- Add lima or cannellini beans for protein.
- Stir in a splash of cream or a pat of butter for richness.
- Fold in cooked bacon or pancetta for smoky depth.
Tips:
- Use the freshest tomatoes you can for the best flavor.
- Avoid overcooking tomatoes to maintain color and brightness.
- Serve warm or at room temperature.
Avoid watery tomatoes that will make the dish soupy—drain if necessary before adding.